In a small saucepan, combine the wine, water, and saffron. Bring to a boil. Remove from the heat and let cool. Add the mixture to the eggs as they are incorporated into the flour mixture. Proceed as follows. Food processor method: Place the flour in the bowl of the food processor. With the motor running, add the eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add drops of water if the dough seems too dry. Turn out onto a lightly-floured work surface and knead for 6 to 8 minutes or until the dough is smooth and satiny and springs back when pressed with a finger. Hand-mix method: place the flour in a mound on a clean work surface. Form a well in the center and break the eggs into the well. Mix the eggs with a fork. Pulling from the sides of the well, gradually incorporate the flour into the eggs. Continue to mix until the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead until soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 minutes of continuous kneading. Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 45 minutes. The dough may also be frozen at this point, thaw in the refrigerator before proceeding. Roll out by hand or with a hand-cranked pasta machine, according to the manufacturers directions. This recipe yields approximately 1 pound of fresh pasta, serving 4. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9679 broadcast 12-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-10-1996 Recipe by: John Ash