Home made pasta is great fun, and infusing the mix with some colouring makes it even more so! A bit of natural beetroot pasta gives a lovely colour and a tang of beetroot flavour. Some hot smoked salmon, creme fraiche, peas and a tiny pinch of Aleppo Pepper chilli makes for a really, really delicious and interesting dish.
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Loading...Ingredients
- For the pasta: 200g of Italian pasta flour and 2 eggs. 2 teaspoons of beetroot powder.
- 300ml creme fraiche
- Around 400g of smoked salmon.
- A large handful of fresh or frozen peas
- A pinch of chilli flakes
- Salt, pepper and a squeeze of lemon.
Instructions
Make the pasta by combining the beetroot powder with the flour before adding the eggs. Mix until you can pick the dough ball up and knead for 5 minutes on a floured work surface. Leave in a bowl covered with clingfilm for at least 30 minutes before using.
Cut the pasta ball into 3 or 4 portions.
On a floured surface, roll the pasta out into thin sheets. Aim for a rectangular sheet, so that you can cut the tagliatelle, and roll until it is a few millimetres thick.
Sprinkle the pasta with flour to avoid sticking and gently roll it up. Now you can cut the tagliatelle strips from the rolled pasta and put to one side until you need them.
To make the sauce, add the creme fraiche to a pan and heat, along with the peas and the flaked smoked salmon. Heat through until bubbling then turn off. Add salt, pepper and a squeeze of lemon.
Add the pasta to boiling, salted water and cook for 3-4 minutes. Add some pasta water to to the sauce (always) and then drain the pasta, Mix into the sauce and serve with a good twist of black pepper and another squeeze of lemon. Lovely!
Notes
I used hot smoked so that it was already cooked. Smoked salmon would work well, or pre-cooked and flaked salmon fillets. You can leave the chilli out but a faint tang of heat works well, don't overdo it! Aleppo Pepper is amazing for this purpose, it is warm but without any aggressive heat.
