Macaroni With Saffron

Preparation:

Preparation: In a large saucepan, dissolve the saffron with a little cold water, then add more cold water up to the level of a finger. Bring to a boil over a lively flame. Pour in the macaroni and cook adding more hot water little by little. Adjust so that 300-400 g of sauce remain at the bottom of the pan. Season the pasta with the butter in pieces, mix and serve. Parmesan is optional.