Make the saffron pasta:

• Crush the saffron very finely and add to the warm water and let sit.
• Whisk the flour and salt together in a bowl and make a well in the center.
• Break the eggs into the center, add the egg yolk and stir with a fork until mixed.
• Add the saffron water.
• Slowly mix in the flour to the liquid in the center until it is all combined and you have a dough ball.
• Sprinkle some flour on your counter top and remove the dough ball and knead for about 10 minutes until the dough is smooth.
• Wrap in plastic and let sit for half an hour to rest.
• Cut the dough in half and return half to the plastic wrap and refrigerate for later use.

Make the Paella Pasta:

• Preheat the oven to 400°
• Grease a baking pan and add the broccoli. Sprinkle with salt. Let bake for 20 minutes.
• I chose fusilli as the shape for my paella pasta but any shape would be good.
• To use this dough in the KitchenAid pasta press it needs to be just a little bit stiffer than it is at this point so you need to add about 1/4 cup of flour to the dough by just slowly kneading it in.
• Once you have done this make walnut sized balls and set them aside.
• Attache the pasta press to your mixer and start it on speed 3
• Add a couple of pasta balls to the press and push them down with the provided tool.
• I cut the fusilli at about an inch but I will be honest and say that some are bigger and some are smaller.
• After you cut them place them on a wire rack to dry as you cut the rest.

Make the Paella Pasta:

• Remove the tails from the shrimp – and the other shell if you are lucky enough to have it. Set aside.
• Cut the shrimp into bit sized pieces and add to a bowl.
• Sprinkle the basil and paprika over the shrimp and mix well. Set aside.
• Heat a large saute pan over medium high heat.
• Add the olive oil and the onion.
• Cook the onion until it starts to brown – be careful to not burn it.
• Add the shrimp tails and swirl in the heat. Lower the heat to medium.
• Add the tomato sauce and chicken broth and bring to a boil. Lower to a simmer and add the bay leaf.
• Bring a large pot of salted water to a boil.
• While waiting for the water to boil remove the bay leaf and shrimp tails from the tomato broth and let is simmer gently.
• Turn the heat to low and add the shrimp. Stir and let them cook. Add the roasted broccoli.
• When the water reaches a boil add the fusilli and cook for about three minutes.
• Remove the cooked fusilli to the pan with the tomato broth and shrimp.
• Gently stir to mix in the fusilli. Let cook for two minutes.
• Remove from the heat, cover and let sit for 8 minutes.

To Make the Fettuccine

• Cut the remaining pasta dough in quarters.
• Run it through the flat press KitchenAid attachment a few times to knead and then to #4
• Use the fettuccine cutter, dusting with flour after the pasta has been cut.
• Bring a large pot of salted water to a boil.
• While waiting for the water mix the tomato soup and chicken broth and bring to a boil. Lower the heat and keep warm.
• Add the pasta to the boiling water and cook for three minutes.
• Place some of the pasta in a bowl and add the soup.
• Top with the cheese and pine nuts.