| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 1 1/8 |
lb |
Farina O flour |
| 2 |
tb |
Olive oil |
| 4 |
|
Eggs |
|
|
A little tepid water |
|
|
Ink from 3 or 4 squid |
| 1 |
|
Pinches salt |
| 2 |
|
Shallots; finely chopped |
| 2 |
tb |
Olive oil |
| 1 1/2 |
oz |
Butter |
| 7 |
|
Floz dry white wine |
| 7 |
|
Floz single cream |
| 1/4 |
|
Dried dill |
|
|
A little fresh lemon juice |
| 4 1/2 |
oz |
Smoked salmon; cut in to julienne |
|
|
Salt and freshly ground black pepper |
|
|
A few sprigs dill |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
PASTA
SAUCE
Mix all the pasta ingredients together except the ink. Divide the
mixture in two, adding the ink to one lot only. Knead the dough and
roll out in the usual way. Cut the sheets on the tagliatelle cutter
of a pasta machine.
For the sauce, sweat the finely chopped shallots in oil and butter.
Add the wine and allow it to almost evaporate. Add the cream, 1/4tsp
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 the sauce. Take the pan off the heat, add the
smoked salmon and season.
Mix well and garnish the pasta with small sprigs of dill, sprinkle
with chopped chives and serve at once.
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