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Dill pappardelle with creamy salmon sauce | townfood - recipes, restaurant reviews and food news

Dill pappardelle with creamy salmon sauce

Description

I first saw pasta with herbs rolled into it in a restaurant and thought it was a fantastic way of both infusing pasta with flavour and making it look stunning. To showcase the extra effort that you’ve put into it, you want to make sure that you can see the lovely herbs within the pasta in the finished dish. That said, don’t hide the pasta under a tomato sauce, use a light creamy sauce like this recipe, or perhaps a sage butter if you’re using the herby pasta for ravioli.

Ingredients

600gplain flour (tipo 00)
4 eggs (large)
4 egg yolks
3 shallots
3clvgarlic
75mlwhite wine
1⁄2 lemon
150mlcreme fraiche
200gsmoked salmon
  fresh dill
  butter

Summary

Yield
Servings
Prep time1 hour
Tagsmain course pasta smoked salmon fish

Instructions

 

dill pappardelle

Sieve the flour into a bowl and make a well in the centre

Crack all the eggs into the centre and, using a fork, gently whisk the eggs drawing in the flour little by little. Once it is coming together, scrape the fork clean and get your hands in there

The pasta dough will come together slowly. Once there’s no stickiness left from the eggs, turn it out onto a work surface and start to knead it. Over about 15 minutes the dough should gradually become smooth, elastic and easier to knead. At this stage wrap the dough tightly in cling film and put it in the fridge to rest for 30 minutes

After the dough has rested, take it out of the fridge and cut the dough into quarters. Working with one quarter at a time, run it through your pasta machine from the thickest to the thinnest setting. Make sure that the remaining quarters of the dough are covered with cling film while you’re doing this so that it doesn’t dry out

Once the quarter of pasta has been fed through the thinnest setting, lay it out along a work surface

Place small leaves of dill about 2cm apart all over one half of the pasta, then fold the other half over the top

Gently press the two sides together using a rolling pin, sandwiching the dill in the middle

Put your pasta machine back to the halfway point, and then feed the pasta with the dill through it again. Continue until the thinnest setting, then put this piece to one side and repeat as above with the other three quarters

Once all the pasta is prepared, cut it into the desired shapes. With pappardelle, I like one piece to be one mouthful, so strips about 3cm wide and 15cm long work perfectly

Set the pasta to one side and put a pan of salted water on to boil

While the water is coming to the boil, prepare the sauce. Finely chop the shallots and garlic and sweat these in a little butter until they are translucent

Add the white wine to the shallots and boil this vigorously until it’s mostly evaporated. Then add the juice of half the lemon and the crème fraiche. Heat the crème fraiche through and then remove from the heat. Add salt and pepper to taste

Put a bit of olive oil into the boiling water and add the pasta. This should take only around 4 minutes to cook, but keep checking on it because it will depend on how thick and well-kneaded it is

Roughly chop the salmon while the pasta is cooking and stir this through the sauce

When the pasta is ready, drain it but make sure you reserve a bit of the cooking water

Pour the pasta into the saucepan with the sauce and put this back onto a gentle heat. Stir this well and add a couple of tablespoons of the cooking water to make it go glossy

Serve immediately on warm plates with a little sprinkling of dill

dill pappardelle with creamy smoked salmon sauce

Comments

Great recipe, I'll be making

Great recipe, I'll be making this on friday for carbing up, thanks for sharing.

Ana

Hi Ana, Thanks for the

Hi Ana,

Thanks for the comments, are you running the marathon? If so, good luck and I hope this recipe does the trick!

Jules

Hello GoodDay, im just

Hello

GoodDay, im just browsing the internet and i found you blog, i just want you to know that i really enjoy reading some of your post

thank you for the information you share withn us

-Kathy

This dish looks delicious.

This dish looks delicious. Great colours... it's almost art.

Anne