Pasta with Gorgonzola Sauce and Strips of Salmon

Make pasta dough

1. Sift 1,400g flour on a surface and form a hollow, in which you beat the 4 eggs, then carefully mix the eggs with the flour. Once the flour has mixed with the eggs, knead the dough with your hands until it is smooth and elastic. The dough should come off the work surface easily. If it is too sticky, add a little flour or a little water if it seems too dry. Let the dough rest covered in cling film for 1 half hour. Then you either work with a pasta machine or roll out the dough on a floured surface and cut the desired width and length with a sharp knife. I use a pasta machine. Then I let it dry on a fresh tea towel.

Gorgonzola Sösschen

1. I slowly heat the milk in a saucepan with the Gorgonzola cheese, I don’t let it boil. To set the sauce, I added cold pieces of butter, in this case I still had tomato butter from the grill.

Pasta-Sauce-Salmon Fusion

1. I cook the noodle roughly with 2 tablespoons of sea salt in a large saucepan for about 4-8 minutes, depending on how firm you want it to be. I cut the salmon into pleasant pieces. Before I drain the pasta, I scoop 2 ladles of pasta water and keep them. I do NOT frighten the noodles off but put them back into the pot immediately and then the hot sauce immediately. Then everything is swirled through and I let it simmer gently for another 5 minutes. I only add the pasta water if the pasta gets too dry. Now arrange the cheese noodles nicely on a deep plate and serve the salmon on top. Decorate something and serve.