Smoked Salmon Pasta - sounds simple, tastes amazing!

After a long Wednesday (hump day as it was called in my last job), a tasty, warming and filling meal was definitely needed and this one absolutely did the trick. It was easy, tasty, smoky, creamy, and I would recommend giving it a go. For this recipe, I made the bread and the pasta from scratch so it is time consuming, but not complicated. I really would recommend having a go though, if you have the time.

This particular recipe, for the creamy sauce, is adapted from Jamie Oliver magazine, but I changed the recipe and it has the added bonus of home made garlic bread and pasta. This pasta recipe can be used to make any pasta shape - lasagne, ravioli, spaghetti. Just shape into which ever is wanted, and off you go!

Pasta

400g '00' flour (or plain flour will do fine - I only buy 00 flour when it's on offer as it's more expensive than regular)

4 Free Range Eggs

1-2 tbsp warm water 

• To make the pasta, either place the flour into a mixing bowl or food processor and pulse with the eggs and water until it is combined, or place the flour on a work top and make a well in the middle. Crack in the eggs and water and whisk into the flour with a fork. 
• Once combined, with floured hands, knead the dough until it is shiny and smooth (around 5-8 minutes).
• Shape into a ball, wrap in cling film and leave to rest for a minimum of 30 minutes. I leave mine out at room temperature, but it can be put in the fridge if it's particularly warm. 
• Once rested, I cut my ball of dough into 3 and rolled out each individually then cut into strips for tagliatelle.
• I hung mine over the side of a large bowl or jug to stop them sticking together.

The pasta dough, after kneading.

Bread

 

This is a really easy recipe and makes simple white bread which can be shaped in any which way you like. It can be made either in a free standing mixer or by hand.

500g Strong White Flour

10g Active Dried Yeast

1tsp sugar

1tsp salt

350ml tepid water

• Put the flour in a bowl with the yeast on one side of the bowl, and the salt and sugar on the other.
• Pour in the water and mix together with a large spoon until combined.
• Get your hands in and gather it all together, then knead it for 7-10 minutes.
• Grease a bowl in olive oil and put the dough in, rolling it in the oil to make sure it's covered.
• Cover the bowl with cling film and leave to rise for 1-2 hours, until it's doubled in size. 
• Once risen, turn it out onto a floured surface, knock it back and knead for a couple of minutes.
• Cut up and shape - to make rolls, shape into balls. I got about 8 medium/large rolls from this batch so you could get 10 small ones or 6 large ones (if you've read this already, you know I like big ones)
• Place the balls on a shallow baking tray that has been greased with olive oil. If making rolls, place the balls with a little space between them. As they rise they will fill the space.
• Leave to rise for another 30-45 minutes or until they've doubled in size (this might take more time that that, but be patient - it's worth it).
• Once risen, sprinkle with plain flour and place into a pre-heated oven at 200C and bake for 18 minutes. Do check on them as you go to make sure they're done to your liking.
• Remove from the oven and leave to cool on a cooling rack. Smother in butter, use as a burger bun, rip to pieces and dip in oil and balsamic, hummus, taramasalata, gravy, or make into garlic bread with the following recipe...........

Floured baps - always good.

To make garlic bread, mix 1 tbsp butter with 1 clove garlic crushed, and a sprinkle dried or fresh basil. Slice the rolls in half and spread the garlicky butter on, then bake in the oven (around 8 minutes) until golden and smelling delicious.

Smoked Salmon Sauce

The above pasta recipe.

1 tbsp butter

350g Creme freche (low fat if you prefer)

300g smoked salmon, sliced into small slices or chunks

zest and juice of 1 lemon

2 garlic cloves, crushed

2 Handfuls of frozen garden peas

1 heaped tsp dried tarragon

salt, pepper and parmesan to serve

• Bring a saucepan of water to the boil and add a glug of olive oil and the pasta. Leave to simmer while making the rest of the dish.
• Melt the butter in a pan, add the garlic and fry for a couple of minutes on a low heat.
• Add the creme freche and heat until simmering.
• Add the zest and juice of the lemon, tarragon and peas and make sure it's simmering.
• Add the salmon and heat through until the peas are cooked. 
• Drain the pasta (it should be ready after about 8 minutes - add more or less times depending on how you like it) and add to the creamy mixture.
• Dish up onto warmed plates, season well, grate over a generous amount of parmesan and serve with the garlic bread.

This is a massive portion but you won't want much less.

It will serve 4 people.....if you like small portions.

I really loved this dish and can't wait to eat it again.

The soundtrack to this meal was a variety as it was quite a long process (kneading, rising, kneading, resting etc) but Charlie XCX is one of my favourites at the moment.....