Tagliatelle with Asparagus and Salmon Sauce

5 from 2 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 170 g Durum wheat flour (semola di grano duro)
  • 1 Pc. Egg
  • 2 pinch Salt
  • Water


  • 4 Poles Asparagus
  • 100 g Stremel salmon
  • 50 g Sour cream
  • 5 tbsp Milk 3.8%
  • 30 g Butter
  • 40 g Parmesan
  • 2 tbsp White wine
  • 0,5 Pc. Onion
  • 3 Pc. Spring onion



  • Wash and peel the asparagus sticks, cut off the lower end. Cut the asparagus into pieces about 3cm long. Simmer the asparagus in a little water or stock for 13 minutes. Do not add the asparagus tips until after 5 minutes of cooking. Save about 1 cup of the stock. Set aside the cooked asparagus.


  • First whisk the egg in a bowl and season with 2 pinches of salt. Then add the flour and mix. I add water with half an egg shell that I put aside. I add two half eggshells of water to the crowd. The dough should be moist but no longer sticky. So maybe a few drops of water or, depending on the nature of the dough, a little flour. I process it immediately without a long wait.
  • Pass the dough through the pasta machine and make sheets of dough. For pasta, I always go up to roller setting 6 on my machine. Place the plates on the lightly floured work surface. Cut to the desired length and width. I chose tagliatelle. Flour a little and leave it there.

Cooking tagliatelle

  • Bring water to a boil in a large saucepan. Boil the tagliatelle in salted water. Only until they swim at the top. Then they are already done. Drain and DO NOT rinse with water. Hold ready


  • Mix the sour cream with a little milk. Stir in half of the freshly grated Parmesan. Salt and pepper. Finely chop a small half onion. Finely chop the spring onions. Add the white to the onion and set aside the green.
  • Parallel to cooking the tagliatelle: melt the butter in a pan - it shouldn't turn brown, so use low heat. Add 3 teaspoons of the melted butter to the sour cream. Turn the stove up to medium heat. Fry the onions in the butter until they are translucent and add the asparagus. Deglaze with a good shot of the asparagus stock and boil it down almost completely.
  • Tear the stremel salmon into small pieces and add to the pan. Just fry it for a short time - it's already "cooked". Pour in the white wine to round off the taste and reduce it almost completely. Pour in the sour cream and let it boil briefly. Turn off the stove.
  • Put the tagiatelle in the pan and mix well with the sauce. Arrange on plates, sprinkle with green spring onions. Serve and serve with the remaining Parmesan and black pepper.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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