Spinach & Egg Pasta With Hot-Smoked Salmon
Paglia e fieno - 'straw and hay' - two-tone fresh tagliatelle, here in a pescatarian version that swaps the usual prosciutto and cream for hot-smoked salmon, mascarpone and ricotta melted into a silky sauce with a little pasta water.
- Course
- Main
- Cuisine
- Italian
- Skill
- Hard
- Serves
- 4
- Total time
- 1 Hour(s) 50 Minute(s)
Ingredients
- 150 gram (5 ounces) fresh (baby or mature) spinach
- 500 gram 00 pasta flour (3¼ to 4 cups plus 5 tablespoons; or 500 grams/about 4 cups plus 3 tablespoons all-purpose flour), divided, plus more for dusting
- 150 gram (3 large) eggs, divided
- 60 gram (3 to 4 large) egg yolks, divided
- Semolina flour or cornmeal, for dusting (optional)
- 28 gram (2 tablespoons) unsalted butter
- 1 large shallot, minced
- 130 gram (1 cup) fresh or thawed green peas
- Kosher salt and freshly ground black pepper
- 150 gram (2/3 cup) mascarpone
- 150 gram (2/3 cup) whole milk ricotta, whipped until smooth in a food processor if you have time
- 1 1/2 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
- 170 gram (6 ounces) hot-smoked salmon, flaked into bite-sized pieces
- 20 gram (about 1/4 cup) finely grated Parmigiano-Reggiano
- Finely chopped fresh herbs like dill, chives, mint, or parsley, for serving
Method
- Recipe tip: Depending on which brand and type of flour used, the volume measurements can vary greatly. Because of this, I recommend making this recipe using the weight measurements.
- Recipe tip: If you have time before making the sauce, pop the ricotta in a food processor and pulse until smooth and airy. This will get rid of the graininess and make for a more velvety sauce.
- Pasta
- Sauce
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