For the sauce:2 medium onions3 Tuscan sausages1 gr saffron powderhalf glass white winehalf glass milkextra virgin olive oilsalt and pepper
For the Pasta Dough:
200gr flour plus extra
pinch of salt
Place the flour in a wooden pasta board, make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, work the flour into the eggs. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic film, and let rest for 30 minutes.
Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Pappardelle.
Bring a large pot of water to a boil; add salt and the Pappardelle, and cook until the pasta is just al dente. Drain and transfer in the saucepan with the saffron and sausage sauce, stir well. Serve with Parmigiano Reggiano on the side.