1 g (large pinch) saffron
454 g (1 lb) semolina flour
100 g (4 oz) unbleached flour
½ tsp salt
Combine 240 ml (1 cup) boiling water and saffron in a bowl and steep for 10 minutes. Chill. Meanwhile, combine semolina and unbleached flour in a bowl, add salt and mix. Mound on a work surface, form a well, add saffron tea, and slowly work together into a dough. Knead until smooth. Set aside, covered, to rest for 30 to 60 minutes.
Roll the dough into a cylinder about 1 cm (3/8 inch) in diameter. Slice this into 1 cm (3/8 inch) lengths. Then use a gnocchi board or a fork to shape each into a gnocchetto (with a smooth indentation on one side and grooves on the other). Spread on a floured baking sheet to dry.