Mimosa pasta is a main course with a lively yellow color, aromatic and a pleasantly creamy consistency. What gives the dish its name is not only the color, but also the presence of the crumbled yolk which resembles mimosa flowers in appearance. Simple and quick to make, it can be prepared in an instant and with just a few ingredients: just beat the eggs with the ricotta, well drained and sifted, and the grated cheese, then mix everything with the pasta, cooked al dente.
The result is a tasty and enveloping dish, perfect for a family lunch, a dinner with friends or to celebrate International Women's Day with a pinch of originality. The delicate note of ricotta goes very well with the strong and inebriating scent of saffron. To complete the dish, you can add some sage or marjoram leaves for a fresh and fragrant note.
If you prefer a more acidic contrast, you can replace the ricotta with Greek yogurt or a spreadable cream cheese of your taste; if you don't like fresh dairy products, you can omit them and add fresh liquid cream. If you wish, you can also complete everything with crumbled walnut kernels.
Find out how to prepare it by following the step-by-step procedure and advice.
Ingredients
How to Prepare Mimosa Pasta
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Place 2 eggs in a saucepan with cold water and boil them for 7 minutes after the water has boiled. Once cooked, drain them and then immerse them in a bowl with cold water.
Place 2 eggs in a saucepan with cold water and boil them for 7 minutes after the water has boiled. Once cooked, drain them and then immerse them in a bowl with cold water.
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Grate the cheeses.
Grate the cheeses.
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Sift the ricotta to make it creamier and free of lumps.
Sift the ricotta to make it creamier and free of lumps.
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In a bowl, beat the remaining eggs.
In a bowl, beat the remaining eggs.
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Add the sifted ricotta to the eggs.
Add the sifted ricotta to the eggs.
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Add the grated cheeses.
Add the grated cheeses.
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Mix well to combine all the ingredients.
Mix well to combine all the ingredients.
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In the meantime, boil the pasta in boiling, slightly salted water.
In the meantime, boil the pasta in boiling, slightly salted water.
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In a large pan, sauté the chopped onion with a drizzle of oil.
In a large pan, sauté the chopped onion with a drizzle of oil.
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Drain the pasta al dente, at least one minute before the time indicated on the package, and pour it into the pan with the sauce. Add a ladle of cooking water and mix.
Drain the pasta al dente, at least one minute before the time indicated on the package, and pour it into the pan with the sauce. Add a ladle of cooking water and mix.
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Pour the egg mixture over the pasta.
Pour the egg mixture over the pasta.
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Dissolve the saffron in a ladle of hot water and add it to the pasta.
Dissolve the saffron in a ladle of hot water and add it to the pasta.
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Mix carefully so that the saffron colors the pasta evenly.
Mix carefully so that the saffron colors the pasta evenly.
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Add the chopped sage.
Add the chopped sage.
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Shell the previously hardened eggs and remove the yolks. Plate the pasta, crumble the egg yolk on the surface and serve.
Shell the previously hardened eggs and remove the yolks. Plate the pasta, crumble the egg yolk on the surface and serve.
How to Store Mimosa Pasta
Mimosa pasta is excellent consumed at the moment. If there are any leftovers, store them in the refrigerator, in a special airtight container, for a maximum of one day; before consumption, heat them with a drop of hot water.
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