SC - a very tiny hurray and some questions

[Jeffrey Miller]

At 1:13 PM -0400 7/2/00, Philip & Susan Troy wrote:

>  On
>occasions when I've made pasta with AP or "plain" flour, it often seems
>to cook to a fairly pale color, and if I add saffron to the dough,
>especially if in the form of whole threads, I'd think the change in
>appearance would be reasonably noticable.

I've been crushing the saffron in a mortar, extracting with water, 
and mixing that in. Do you think using whole threads would give a 
stronger color, or dots of bright color, or what?

David/Cariadoc
http://www.daviddfriedman.com/