Salmon Tagliatelle with Creamy Lemon Dill Sauce
Once in a while, the impulse to make our own pasta strikes. There's just something about seeing the strands of lemony-yellow pasta emerge from the machine, dusty with flour and catching the sunlight. For this scrumptious, cozy afternoon dish, we toss our tagliatelle in a luscious lemon dill sauce that blends zing with aroma, and get generous with blocks of salmon and roe pearls.
This isn't just pasta. It is an experience.
- For pasta:
- 2 eggs
- 150 g '00' flour, plus more for dusting
- 50 g semolina flour
- For salmon and sauce:
- 1 to 2 tbsp olive oil
- 400 g salmon fillets, skinned and pin bones removed
- 3 garlic cloves, crushed
- 11/2 cups cream
- 11/2 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 40 g Parmesan cheese, shaved
- 3 tbsp salmon roe
Adapted from cookism.tumblr.com
1. To make tagliatelle, mix ‘00’ flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it’s time to get your hands working.
2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes.
3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente.
4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.
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