Take Saffron and boiling water in a cup and make sure that you keep that aside for about 30 minutes. After 30 minutes just make that total portion into two parts.Now you should cook pasta in boiling for 3 to 4 minutes and then drain it well. Once after done with drain make sure that you rinse them in cold water and water warm it on a pan with oil to avoid the sticky nature of the paste together. Take a large pan and keep it in the medium heat, just drop 3 spoons of butter in the pan. Once after the butter melt well adds those spices and the pepper items, keep the spices on the pan for 1 to2 minutes so that the spices can give the fragrance. Add the pasta and toss the pan to coat them in the spice mixture. Add the sugar, half the saffron and the rosewater, if using, and toss well. Transfer to a warmed platter, reserving the pan. Working quickly, add the remaining saffron mixture to the beaten eggs in a bowl and stir to mix well.Melt the remaining butter in the pan over medium-high, add the egg mixture then cook for 1-2 minutes or until egg starts to set around the edges. Using a spatula, push the cooked edges of the egg toward the middle of the pan so uncooked egg can run underneath. Repeat until egg is nearly cooked then place the pan under the grill and cook for another minute or so, until omelette is set. Turn out onto a board and cut into thin strips or wedges. Place over the pasta on the platter, scatter over the pistachios and serve immediately.