Ditali lisci Milanese

Boil the broth. Peel, wash, mince and fry the onion lightly in a saucepan with 20 grams of butter, add the pasta and brown it, stirring with a wooden spoon.Pour a couple of scoops of boiling broth over it, add the saffron melted with a bit of broth and let it absorb over a medium heat.Keep cooking pouring some broth at a time over the pasta. Once the pasta is cooked al dente, remove it from the heat add and blend the remaining butter, sprinkle with parmesan cheese and serve.