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Origins in Modern Maritime: Amar Boston and its Luminous Saffron Tagliatelle
Sometimes when you’re traveling, you plan a special night out. You want a meal that feels like an occasion, a memory you’ll pack up and take home with you. On my trip to Boston, I was looking for exactly that, and I found it in a place named Amar.
I’d heard whispers about Amar, a stunning new restaurant in the Back Bay, located in the glitzy new Raffles Boston hotel. I’m usually one for finding hole-in-the-wall gems, but something about Amar sounded different. Intrigued, I made a reservation.
Getting to Amar feels like you’re ascending to a secret. You enter the hotel and take an elevator up, and when the doors open, you’re greeted by the breathtaking room at Amar. It’s elegant and grand, with high ceilings and a warm, golden glow, but it’s not stuffy at all. It feels modern and alive. With incredible views of the city lights, I knew Amar was going to be the special night I was looking for.
The menu at Amar is a love letter to Portuguese cuisine, but with a modern, refined twist. My eyes landed on the Saffron Tagliatelle. I love fresh pasta, and this version with lobster, shrimp, and calamari sounded absolutely unreal. It felt like a dish that could tell the story of Amar.
Let me tell you, it was a showstopper. A beautiful nest of deep yellow, saffron-infused tagliatelle arrived, studded with perfectly cooked pieces of seafood. The aroma alone was incredible. I took my first bite. The pasta was perfectly al dente, and the whole thing was coated in a light sauce that was just bursting with flavor. It was one of the best pasta dishes I have ever had. It was sophisticated, deeply comforting, and utterly delicious. This dish felt like the heart of Amar on a plate.
This level of cooking, this passion, always comes from a deeper story.
I got to talking with the sommelier. “This food is just beautiful,” I said. “There’s so much heart in it. What’s the story of Amar?”
He smiled, happy to share the narrative. He told me that Amar is the restaurant of Chef George Mendes, a celebrated chef with Michelin stars to his name. The name Amar itself is the Portuguese word for “to love.”
The entire restaurant, he explained, is the chef’s love letter to his Portuguese heritage. He grew up in a Portuguese-American family, and the food at Amar is his way of honoring the flavors of his childhood, but elevating them with his incredible skill.
Suddenly, my Saffron Tagliatelle at Amar made so much more sense. It wasn’t just an Italian dish on the menu; it was a culinary bridge representing the connection between the coastal, seafood-loving culture of Portugal and a beautiful pasta dish.
I left Amar that night feeling completely enchanted. The experience at Amar wasn’t just a fancy meal in a hotel; it was a personal story told through food. If you’re ever in Boston and looking for a meal you won’t soon forget, go to Amar. You won’t just be eating dinner; you’ll be experiencing the true love story that is Amar.
A Celebration of Modern Maritime: Crafting Your Own Luminous Saffron Tagliatelle with Seafood
To capture the elegant, vibrant essence of Amar’s celebrated Saffron Tagliatelle in your own kitchen, begin with fresh pasta and the precious spice, and a touch of Portuguese inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the refined, ocean-focused ethos at Amar.
Embarking on this endeavor is a lesson in appreciating the inherent delicacy of fresh pasta and the subtle, aromatic richness of saffron paired with fresh seafood. Focus on making a tender pasta and building a light, flavorful sauce that allows the saffron and the ocean’s bounty to shine. Start by gathering all-purpose flour, fresh eggs, a tiny pinch of saffron threads (which might require a visit to a specialty market, but a little goes a long way!), and your favorite fresh local seafood like shrimp, squid, or white fish, the foundation of this delightful dish.
Consider incorporating elements that reflect Amar’s focus on highlighting the best of pristine and aromatic ingredients. For the pasta, a simple dough with flour and egg is all you need; the saffron will be steeped in a small amount of warm water or milk and added to the dough for its golden color and subtle aroma. For the sauce, a light base of good olive oil, garlic, and perhaps a splash of white wine or vegetable broth will complement the seafood. The key is to let the saffron’s unique perfume and the freshness of the seafood be the stars, with a final sprinkle of fresh parsley for brightness.
Pay close attention to blooming the saffron threads in warm liquid before incorporating them, to ensure maximum flavor and color. If making fresh pasta, roll it thinly for delicate tagliatelle. When cooking the seafood, be mindful not to overcook it; shrimp and squid cook very quickly to remain tender. The sauce should be light and coat the pasta beautifully, rather than being heavy. The aromatic magic filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of fresh flavors, refined technique, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of Amar.
Chef’s Notes: Golden Saffron Pasta
• Steep saffron fully – Let saffron soak in boiling water for at least 10 minutes to release its full color and aroma. Crushing the threads first helps extract flavor faster.
• Turmeric adds glow, not flavor – A pinch of turmeric boosts the golden hue without overpowering saffron’s delicate notes.
• Use ’00’ flour for finesse – This finely milled Italian flour yields a silky, supple dough that rolls beautifully and cooks evenly.
• Knead just enough – Over-kneading can toughen the dough. Stop when it’s smooth and elastic but still soft to the touch.
• Resting is essential – A 30-minute rest relaxes gluten and makes rolling easier. Wrap tightly to prevent drying.
• Roll in stages – Start wide and gradually narrow the pasta machine setting. Folding into thirds between passes builds structure and elasticity.
• Cut with confidence – A sharp bread knife or pasta cutter ensures clean edges and uniform ribbons. Dust lightly with semolina to prevent sticking.
• Cook briefly – Fresh pasta cooks fast—just 3–4 minutes in boiling water. Taste early to avoid overcooking.
• Pair with subtle sauces – Let saffron shine by serving with brown butter, garlic oil, or lemon cream. Avoid heavy tomato or meat sauces.
• Freeze smart – Lay cut pasta flat on a tray, dust with semolina, and freeze. Transfer to bags once solid and cook straight from frozen.
Golden Saffron Pasta
Get ready to elevate your weeknight pasta game with this vibrant Golden Saffron Pasta! Bursting with warm notes of saffron and a hint of turmeric, this silky fresh tagliatelle is surprisingly simple to make at home. Whether you’re a seasoned cook or a curious foodie, you’ll love how the golden strands dance on your fork. Imagine serving these gorgeous ribbons for a dinner party or date night at home—pure pasta magic!
4
servings25
minutes7
minutes290
kcal30
minutes1
hour2
minutesKeep the screen of your device on
Ingredients
- Saffron Soak
2 teaspoons saffron threads lightly crushed
1/4 cup freshly boiled water
- Flour Blend
3 cups all-purpose flour
1/2 cup semolina flour
1 teaspoon ground turmeric
- Eggs Oil
4 extra-large eggs
1/4 cup extra-virgin olive oil
- Alternative Ingredients
Saffron threads → 1/2 teaspoon turmeric powder for color only
All-purpose + semolina → 3 ½ cups ’00’ pasta flour if available
Eggs → 4 egg replacer sticks vegan or 1/2 cup silken tofu blended
Olive oil → avocado oil or melted grass-fed butter
Semolina flour → fine cornmeal for a stone-ground texture
Directions
- Saffron Infusion – In a small bowl, pour 1/4 cup of boiling water over the crushed saffron threads. Let steep for 10 minutes to unlock the vibrant color and aromatic flavor. (Approx. 10 min)
- Wet Mixture – Whisk together the saffron water, eggs, and olive oil until uniformly blended and glossy. This step ensures an even distribution of color and creates a smooth binding liquid. (Approx. 2 min)
- Dry Blend – In a roomy mixing bowl, stir the all-purpose flour, semolina flour, and turmeric until the yellow hue is evenly dispersed. This prevents streaks in the final dough. (Approx. 1 min)
- Combine Dough – Make a well in the center of the dry mixture and pour in the saffron-egg mixture. Use a fork or dough hook on low speed to draw in flour gradually until a rough dough forms. (Approx. 2 min) Optional: scrape down the sides and pulse again in a food processor.
- Kneading Resting – Turn the dough onto a lightly floured surface and knead for about 3 minutes until smooth and slightly elastic. Form into a ball, wrap tightly in plastic, and let it relax for 30 minutes to make rolling effortless. (Approx. 3 min + 30 min rest)
- Rolling Cutting – Divide dough into four pieces. Using a pasta machine on the widest setting, run each piece through three times folding into thirds before each pass. Then narrow the setting step by step until the sheets are almost translucent. Cut into ¾-inch ribbons with a bread knife. (Approx. 15 min) Optional: hang on a rack for 10 minutes.
- Cooking Pasta – Bring a large pot of well-salted water to a rolling boil. Cook the fresh tagliatelle for 3–4 minutes until al dente, then drain in a colander. Serve immediately with your favorite sauce. (Approx. 4 min)
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Pasta Machine
- Bread Knife
- Colander
Notes
- Use ’00’ flour if you can find it for an ultra-silky bite.
- Serve with brown butter and sage or a simple garlic-olive oil drizzle.
- For a richer flavor, fold in grated Parmesan or pecorino before serving.
- Leftover sheets freeze well—dust with semolina to prevent sticking and cook straight from frozen.
Nutrition Facts
- Serving Size: 140g
- Calories: 290kcal
- Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5.5g
- Cholesterol: 100mg
- Sodium: 40mg
- Potassium: 120mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 1g
- Protein: 9g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 25mg
- Iron: 1.5mg
FAQs: Golden Saffron Pasta
Can I make this pasta without saffron?
Yes. Use turmeric alone for color, but you’ll miss saffron’s signature aroma and depth.
Is this pasta vegan?
Not as written. Use egg replacers or blended silken tofu for a vegan dough.
Can I use a rolling pin instead of a pasta machine?
Absolutely. Roll evenly and thinly, then cut by hand into ribbons. It takes more effort but works well.
What’s the difference between semolina and ’00’ flour?
Semolina is coarse and adds bite; ’00’ is ultra-fine and creates a tender texture. Combining both balances structure and silkiness.
Can I use saffron powder?
Yes. Use a small pinch dissolved in hot water. Threads offer better flavor, but powder works in a pinch.
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