Salmon Tagliatelle

Instructions

1. • 150 g wheat flour
   • 75 g semolina
   • 2 eggs
   • 1 tbsp olive oil
   • 1 pinch of salt

   For the pasta dough, knead wheat flour and semolina with eggs, olive oil and a little salt vigorously for 10 minutes until smooth, then cover and refrigerate for 30 minutes.

2. • 1 lemon
   • ½ red chili
   • 400 g salmon

   Grate the lemon zest and squeeze out the juice. Dice the chilli finely. Cut the salmon into cubes of about 1 cm and put it back in the fridge.

3. Bring a pot of salted water to the boil. Meanwhile, cut the pasta dough into quarters, roll each quarter out very thinly with a rolling pin and then cut into strips about 1 cm wide.

4. • 40 g butter
   • 200 ml cream
   • 1 pinch of salt
   • pepper (black, pink)

   In a pan, fry the butter together with the lemon zest, chilli pepper and red pepper. Pour in the lemon juice and add the salmon. Reduce the heat, add the cream and simmer gently. Season to taste with salt and pepper.

5. Add the pasta to the boiling water and cook for about 1.5 to 2 minutes, depending on the thickness of the pasta. Then add to the sauce with some of the pasta water, toss until creamy and serve.

Happy cooking and Mahlzeit!