Pasta with chicory and smoked salmon

As with all my pasta dishes, the recipe is written on fresh pasta but I will also indicate when you can cook the dried pasta.

If you do make fresh pasta, start preparing the pasta dough, weigh 200 gr of special pasta flour and mix it (in the food processor) with 2 eggs and a little salt. Once the dough forms a nice ball, you put it about 15 min covered in the refrigerator. Put on a pan with water to cook the pasta, even if you start using dry pasta.

If you use dried pasta, now put them in the boiling water.

If you make fresh pasta, make sure your kitchen sink is clean and dry in order to roll out the pasta dough on it. Cover your kitchen sink with a little flour and roll out your pasta dough into a big rag.

Cut strips of the pasta dough that fit into the pasta machine. Roll out the bars well and roll them through the machine up to 3 times. I use for this recipe the tagliatelle pasta variant. Once you’ve turned the pasta, hang them on your dry rack.

Cut the chicory over half. Remove the root from the chicory. Cut the chicory finely. Cut the salmon into thin pieces. Put a frying pan on the heat and heat some butter in here. Add the salmon. Bake the salmon until it is soft pink.

Add a lot of sea salt and a dash of olive oil to the boiling water for the pasta. The pasta should cook for about 5 min. Put the pasta in the pan and cook for 5 minutes.

Add the chicory to the salmon and squeeze the juice of 1/2 lemon. Add the cooking cream and add some chili flakes and grated nutmeg. Let everything cook for a while and add some salt and pepper to taste if necessary.

Drain the pasta and add it to the sauce, stir well and let the pasta pick up the sauce. Serve with some grated nutmeg, parmesan cheese and fresh pepper over it