Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 400g flour;
  • 5 eggs;
  • pinch of salt;
  • 200g of your gravadlax leftovers (or 200g of cured salmon) cutted into little cubes;
  • 250g of cream;
  • small banch of chives
  • 1 garlic clove;
  • Olive oil;
  • 50g Parmesan grated;



  1. Shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. Roll out the pasta dough into very thin sheet and cut it into sheets about 25 cm long. Flour lightly and roll each sheet into a loose cylinder then, using a very sharp knife, cut trough the dough at 5mm intervals. You can save your time if you use Italain-made "Imperia" pasta machine;
  3. Boil water in a pot for tagliatelle; 
  4. Meanwhile heat olive oil in a large non-stick frying pan over medium heat. Finely chop chives and garlic and sauté  with three tablespoons of olive oil;
  5. Boil your tagliatelle for 1 minute, drain and add to the chives and garlic;
  6. Add cream, gently stir and bring to a boil;
  7. Add salmon and parmesan. Cook one minute more.;
  8. Optionaly you can add a table spoon of red caviar before serving which will make this wonderful dish even more refined!


Leave your comment