Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the semolina and add the water, salt and saffron. Using a fork, beat together the water, salt and saffron and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
After allowing to rest, cut pasta into 4 pieces and roll into dowels 1-inch round. Cut into 1/4-inch thick pieces and roll each piece along the back of a fork to form lined mallorredus.
Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.