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Black and white tagliatelle with smoked salmon – by Franco Taruschio

11 September 2006
Black and white tagliatelle with smoked salmon – by Franco Taruschio

INGREDIENTS

(serves six)

For the pasta
500g Farina O flour
2tbs olive oil
4 eggs
A little tepid water
Ink from 3 or 4 squid
Pinch of salt

For the sauce
2 shallots finely chopped
2tbs olive oil
40g butter
200ml dry white wine
200ml single cream
½tsp dry dill
A little fresh lemon juice
125g smoked salmon cut into julienne
Salt and freshly ground black pepper
A few sprigs dill
1tbs chopped chives

METHOD

Mix all pasta ingredients together except the ink. Divide the mixture in two adding the ink to one lot only. Knead the dough then let it rest for 20 minutes.

Roll out and cut the sheets on the tagliatelle cutter of the pasta machine.

To make the sauce sweat the finely chopped shallots in oil and butter. Add the wine and allow almost to evaporate add the cream then ¼tsp of dry dill and a few drops of lemon juice and bring to the boil. Reduce the heat to very low.

To serve cook the pasta in plenty of salted water. When al dente strain and mix with sauce. Take the pan off the heat add the smoked salmon and season.

Mix well garnish with small sprigs of dill sprinkle with chopped chives and serve at once.

Franco Taruschio

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