To make the Pasta, combine the flour and hot milk in a bowl or on the bench and mix until the dough is a smooth and elastic ball. The dough may take a little kneading to come together.
Rest for 30 minutes at room temperature. Set up your pasta machine. Cut off a small piece of dough, push it through setting 1, then setting 3, and finally, setting 7, until the pasta is about 2 mm thick.
Cut the pasta into strips of about 1 cm x 5 cm. Roll each strip between the palms of your hands so that each piece of pasta rolls in on itself like a little corkscrew.
To make the Sauce, heat the oil and butter in a heavy-based pan and fry the salame or pork mince, breaking up any lumps with a wooden spoon.
Add the zucchini and sauté until the meat and zucchini are cooked through.
Add the cream and saffron with its soaking liquid. Season with salt and pepper. Add a little more hot water if necessary.
Cook the strozzapreti in plenty of boiling salted water.
When you are ready to serve, toss the strozzapreti in the pork and saffron sauce. If it seems a little dry, drizzle in a little extra-virgin olive oil. Serve with freshly grated cheese.