Alive and Cooking
 

Smoked Salmon Pappardelle

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Sauce:

2 spring onions, roughly chopped

Smoked salmon

200 ml thickened cream

2 cloves garlic

1/3 cup freshly grated parmesan

4 basil leaves, torn

Salt and pepper

Extra virgin olive oil

Pasta:

250 g plain flour

2 eggs

Water

Method

In a pasta machine, add flour, 2 eggs, a splash of water and attach the pappardelle fitting. Form into pasta, then cook in boiling salted water.

In a pan with a good splash of oil, fry off the spring onions and garlic. Add a sprinkle of salt and pepper, pour in the cream and simmer for 5 mins. Stir through the parmesan to melt, then toss through the pasta. Add ¾ of the salmon and scatter the remaining on top. Garnish with basil.

Serves 4

Smoked Salmon Pappardelle