Fresh pasta strips with onion and saffron

A simple but intensely flavoured first course. Homemade pasta enhances this simple sauce; use good bought pasta if short of time. Making pasta is easy and I find it soothing.
INGREDIENTS FOR 4
PASTA
200 G ITALIAN 00 FLOUR
2 EGGS
SALT

SAUCE
200 G ONION
3O G BUTTER
200 G COOKING CREAM
200 G MILK
2 SACHETS SAFFRON
SALT
PEPPER
THYME
GRATED PARMIGIANO
I make a well in flour on the work surface and add eggs and salt.I mix with a fork.I incorporate flour and knead by hand.I work until smooth and elastic.I wrap the ball in cling film and rest for 30 minutes.I roll with a pasta machine, gradually narrowing rollers, or a rolling pin, until thin but not too thin.I cut irregular diamond shapes.I dry on a tea towel.SAUCE
I clean and chop onion into a processor.I chop it.I soften onion with butter in a large pan for 5 minutes. I add milk and cook gently another 5 minutes.I mix cream and saffron in a bowl.I add it to onion, adjust salt and pepper and keep sauce semi-liquid.I add thyme leaves and cook gently another 5 minutes.I boil salted water and cook pasta for a few minutes.I drain into sauce.I gently mix with Parmigiano.
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