Tagliatelle with Strawberry and Salmon Sauce

Put the flour in a bowl, make a well in the middle and put the egg in there. Add a pinch of salt and then knead into a nice elastic dough. Possibly add a little more water. The dough is perfect when it comes back slowly, when you make a dent in it with your finger.

Now wrap the dough in cling film and let it rest for at least 30 minutes at room temperature. Then roll out thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and then cook them in sufficiently salted water until al dente.

Cut the salmon fillet into bite-sized cubes. Clean and quarter the washed strawberries. Finely chop a few basil leaves and thinly slice the garlic. Heat some oil in a pan and briefly fry the cubes of salmon in it. Add the garlic and fry briefly.

Now deglaze with the creme fraiche and add the frozen peas and the cut basil. And let it simmer for about 5 minutes over low heat. Then season with salt and pepper and fold in the strawberries and remove from the stove.

Drain the tagliatelle, catching about 50 ml of pasta water and add the pasta water to the sauce and carefully stir in. Arrange the spaghetti with the sauce and serve.