Mimosa tagliatelle

Tagliatelle mimosa hails from the stunning Emilia-Romagna region, really bringing a splash of color to the table. It’s all about the tender green pasta—thanks to a load of spinach mixed right into the dough. And listen, you get these beautiful ribbons that are a little different from the usual. But the real surprise? The tiny, bright yellow fish polpettine—think mini meatballs made from cod or hake, a bit of bread, and a good shake of saffron. That saffron gives them their sunny color and a soft, almost sweet flavor. I mean, it really really sets this tagliatelle mimosa apart from regular Italian pasta dishes.

Folks in Emilia-Romagna love making this for Festa della Donna, which is International Women’s Day. The yellow and green colors look just like mimosa flowers—a big deal in Italy for the celebration. The whole thing feels like a party on your plate. Seriously good.

A lot of the charm is how these traditional Italian recipes mix classic pasta-making with fun twists. While classic tagliatelle usually gets paired with ragù, here you get something lighter and way more unexpected. The fish polpettine are tiny, so you get a bite with every forkful. And that saffron? It gives everything a golden glow. Add some Parmigiano and a sprinkle of fresh herbs, and you’ve got a dish that’s moist and flavorful. No question, there’s a reason this mimosa pasta recipe is for special occasions—the colors pop, flavors work, and it just feels perfect for celebrating.

If you’re into pasta with saffron, or want something that stands out from the crowd of homemade tagliatelle, this is definitely a winner. It’s a cool mix of tradition and creativity. The dish looks—and tastes—pretty crispy and cheerful. For real, this one really brings out the best of Italian culinary flair. Pretty much a must-try.