Tagliatelle with salmon in white wine sauce

Ingredients for 5 servings:

• 150 g wheat flour
• 150 g durum wheat semolina
• ½ tsp salt
• 3 large eggs
• 1 tbsp oil
• 1 piece(s) Parmesan
• 200 g salmon fillet(s)
• salt and pepper
• butter
• 1 m.-sized onion(s)
• 300 ml white wine
• 2 tsp oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 13.03.2025

For the tagliatelle, combine the flour, eggs, and oil in a bowl and mix. Gradually add cold water, a teaspoon at a time, and knead the dough until smooth. Wrap the dough in cling film and let it rest at room temperature for 1-2 hours. After the resting time, divide the dough into small portions of about 50-80g and roll them out with a pasta machine to the desired thickness (approx. 2-3mm). Cut into strips, hang them on a pasta rack, and let them dry for about two hours. For the white wine sauce, finely chop the onion and sauté in oil. Deglaze with the white wine and bring to a boil. Simmer the sauce over low heat for about five minutes. Season with salt and pepper to taste. Bring a large pot of water to a boil, add a pinch of salt, and cook the dried pasta for 2-3 minutes. Then add it to the white wine sauce and let it stand for about 3-5 minutes. Cut the salmon fillet into equal-sized pieces and fry at low heat, turning frequently until the fish is cooked through. Serve the pasta with the white wine sauce on plates, arrange the salmon pieces on top, and sprinkle everything with freshly grated Parmesan cheese. Nico prepared this recipe as a main course on the show “The Perfect Dinner” – Day 4 in Bremen on Thursday, March 13, 2025.