Fresh Italian pasta with cold salmon and tomato sauce

Recipe from: 11/1/2004 12:00:00 AM

Ingredients 14
Servings 1


Serving Change
  • 500
    bread flour or strong pasta flour
  • 5
    whole, fresh free-range eggs (the rule of thumb is 1 egg per 100 g flour)
  • extra flour for dusting
  • 2
    cloves garlic, chopped
  • 45
    white wine vinegar
  • 80
    olive oil
  • 125
    fresh dill and basil, chopped
  • 300
    smoked salmon, chopped
  • 6
    large tomatoes, skinned and cut into small triangles
  • 1
    bunch spring onions, sliced thinly on the slant
  • salt and milled pepper
  • yoghurt and reduced-fat cream (optional)


Make a well in the centre of the flour.
Break eggs into it, separate gently with a fork and start bringing in the flour from the sides.
Use your hands when it begins to form a soft dough, this could also be done in a food processor.
If the dough is too soft, add a little flour; if it is to too dry, add a trickle of water or olive oil.
Place the dough on a floured work surface and knead. Start from the centre, turn and repeat for about three minutes to form a smooth dough.
Then begin rolling, or freeze the dough for later use.
Divide dough into four balls. Flatten each ball slightly with the palm of your hand and run the dough through a pasta machine using the thickest setting.
It will come out as a thick sheet.
Fold sides in and repeat this process two or three times, until the dough feels smooth and silky.
Turn the setting down a notch each time you feed the dough through.
If the sheet becomes too long, cut it in half, it will be easier to control.
Repeat until you get to the second last notch.
The pasta needs to dry for 30 minutes before being cut.
Hang over the back of a chair or over the length of a broom handle until it feels dry but is still pliable.
Cut pasta into strands or pass through the machine with the tagliatelle attachment.
Do this on the last notch for the thinnest result.
Cook pasta al dente, which literally translated, means 'to teeth' but figuratively speaking, means 'to please the teeth'.
It must be just cooked and not mushy, so cook approximately two minutes less than the time indicated on the packet.
Once cooked, remove the pot from the heat, add one glass of cold water and allow to stand for a minute.
For fresh pasta, add it to boiling water and, as soon as it rises to the top you know that it is ready.
Pasta needs to be cooked in a large pot with lots of boiling water.

Combine the first four ingredients in a bowl and mix together.
Add salmon, tomatoes and spring onions and season well.
Toss with hot pasta and serve in heated bowls.
For a creamy sauce, add a good dollop of yoghurt and reduced-fat cream to the mixture.


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