Instead of saffron you can use turmeric. Remember that the amount of water is always indicative because the flour absorbs it in different quantities depending on the type used, but also on the atmospheric conditions.
240 gr durum wheat flour
120 ml room temperature water
1 sachet of saffron
1 tablespoon extra virgin olive oil
On a pastry board, make a "mount" with the flour, place the saffron sachet in the center and slowly add the water and oil while continuing to work with the fork. Be careful not to overdo the water and always keep the mixture consistent. Work for at least 10 minutes, wrap in plastic wrap and place in the refrigerator for at least an hour. After this time, work the dough with a rolling pin until it is rolled into a sheet of the desired thickness. You can also use the pasta machine. Wrap the ribbons obtained and cut them about 1 cm wide.