Pasta with a creamy salmon – tomato sauce

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Cut the salmon into small pieces and fine slice the onion. Grate the skin of the lemon and squeeze out the juice. Cut the tomatoes in quarters and chop the basil.

If you are using dried pasta, you can put that into the pan with boiling water now.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish, I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Put a frying pan on the stove and add some butter. Start by frying the onions, add the salmon after a minute and fry until the salmon turns to a softer pink color. Add the lemon juice, lemon zest and some salt and pepper. Stir well. Turn the fire up and add the white wine, let it boil down for some minutes before adding the sour cream. Stir well and taste the sauce, if needed add some pepper. Finally add the tomatoes and fry for another 3 minutes.

Drain down the pasta and put it in a big serving bowl. Pour the sauce on top and sprinkle some basil, pine nuts and parmesan cheese over the dish!