One of the great debates in Italian cuisine is whether to make creamy salmon tagliatelle with fresh or smoked salmon.
As a matter of taste, style, but also health, it is better not to exaggerate with smoked foods, so our advice is to use fresh salmon. more light and digestible, and with a taste that is more delicate, no matter how dried the salmon is.
But be careful with the cream; it’s good and tasty, but use fresh cream in small amounts; the salmon is already fat enough and doesn’t need much of it; they’re not cut in the cream broth and salmon…
A great classic of the 1980s was creamy salmon pasta with vodka. It’s not that vodka has a great taste; in fact, it’s quite neutral, but it manages to flavor the cream and degrade, if you must use it to shade.
And everything on this plate revolves around the nuances; because it is so naked and raw, this dish is too monolithic. It requires freshness and joy, and then, with a few small additions, the dish takes off.
We’ll tell you right away what the secret to the perfect cream and salmon paste is: lemon. A centimeter of shell will add a lovely fresh and aromatic touch to a good spice, but a flat filet requires less.
Another ingredient to try is paprika, which is sweet but not too spicy and, in this case, is also used to break down the fat in the sauce with a vivid touch. Nothing transcendental, but with these small items, you will be able to make the perfect cream and salmon pies!
- 600 grams of noodles
- 400 grams of salmon
- 6 cl of vodka
- 5 grams of fresh ginger
- 1/2 organic lemon, untreated and 2 cm of peel
- 1 yellow onion
- 250 ml of fresh cream
- 1 teaspoon of sweet paprika
- 10 grams of salt and pepper
- 20 grams of extra virgin olive oil
- 1 clove of garlic
- 1 sprig of dill or chives, if you have both even better
- 25 grams of fresh minced parsley
To make tagliatelle
- 3 eggs
- 200 grams of flour
- 1 hectogram of semolina flour
- 3 tablespoons of olive oil
How to make the perfect creamy salmon pasta
Wash the salmon and put it to marinate in a bowl with the juice of half a lemon, salt, pepper, dried ginger, and half a glass of vodka. Cover and let it rest in the refrigerator for 2 hours.
If you have time, prepare the cuttings, put the flour on a stove, place it at the fountain, place the eggs and the oil in the center, and start to grind by wrapping the meal a little at a time, helping yourself with a fork.
Work the paste well for 10 minutes, and when it is hard and elastic, put it in a bowl, cover it with the film, and let it rest for 1 hour.
If you are not able to do so, you will be able to use your personal data for the purposes set out in this section.
When you have a thin slice of 1.5–2 mm, cut it into frames that you will then roll.
Cut tagliatelle 8 mm thick, unroll the tagliatelle and put to dry on a veil of flour.
If you prefer not to roll out the dough by hand, you can also use a machine. We always use the Imperia SP150 model, which is a great product with an honest price-to-quality ratio and unbeatable durability.
It doesn’t seem like it, but making pasta puts these tools under strain, and Imperia has never let us down, not to mention the fact that there is no shortage of additional cutters and tools for every type of fresh pasta.
Well, now that the tagliatelle are ready, let’s move on to the cream and salmon sauce.
Take the salmon out of the refrigerator and cook it in a pan for 5 minutes on each side, remove the skin, deglaze with a drop of vodka (1/4 cup), and then fray it with a fork.
Finely slice the onion and put it to stew in a saucepan with oil and a clove of garlic. Cook over low heat for 10 minutes, adding a drop of water from time to time.
Remove the garlic clove and add the cream; season with salt and pepper and cook for 2-3 minutes; then add the salmon and minced dill; pour in the vodka; and let cook for another 7-8 minutes.
Mamma butta la pasta!
Meanwhile, cook the tagliatelle in plenty of salted water, drain them al dente, and finish cooking them in the cream and salmon sauce.
Plate up, decorate with a sprig of parsley, and serve the tagliatelle, then sprinkle with paprika and chives.
And there you have it: tagliatelle with cream and salmon transforms from a cheap, mistreated dish into a true delicacy.
Which wine to pair with Creamy salmon tagliatelle?
We chose a savory, elegant, and structured white wine like the Riesling from the Alsatian winery Pierre Frick.
If you want to pair it with a cocktail, let’s choose one based on vodka, like the legendary Vesper.