In a small saucepan, combine water and saffron, then bring to a boil over high heat and cook for 5-10 min until reduced to 3/4 c. Strain, reserving threads and saffron water, and let cool. Chop saffron threads.
In a wide, shallow bowl, combine semolina and kosher salt. Make a well in the center and add chopped saffron to the reduced saffron water. With a fork, gradually combine liquid and semolina until completely incorporated.
Knead dough, adding semolina as needed, until it no longer sticks to your hands. Roll out to create a 5” long log and cut into five equal pieces. Roll each piece into a long, 13-15” cylinder, approx. 3/4” thick. To create the swirled grooves, cut each cylinder into 1/2” slices, press each piece into the back of a fork, and gently roll down with your finger. Transfer to a floured pan.
Saffron and Sausage Ragù
Heat olive oil in a large pan over med-high heat. Add garlic and onion and sauté for 1 min. Add sausage and brown approx. 5 min. Add thyme, bay leaf and wine and cook until nearly evaporated. Mix in tomatoes, basil, saffron and salt and pepper. Bring to a boil, then reduce heat and let simmer for 30 min.
To assemble, bring a large pot of water to a boil and salt well. Add dumplings and cook until al dente, approx. 5-8 min. Drain well, add to the pan with the sausage ragù, top with grated cheese and toss to combine. Serve immediately.