Sheet Egg Pasta With Salmon And Sage Brown Butter

by Tenina Holder

I just LOVE home made pasta, in fact, once you have made and eaten your own pasta, it makes the store bought variety a very ordinary experience. Pasta is so quick to make it in the Thermomix, that seriously, you should give it a go! (Today!) Plan a simple sauce, or topping as home made pasta transcends its topping to become the star attraction of the dish. I always cook a couple of sheets first to test the timing, then eat them with the Best EVOO available and a pinch of Sunsalt…not bad, not bad…I cooked the salmon to order on this, and the pasta too for that matter. Nothing like gluggy pasta to put you off…my son, who has eaten like a King since birth, descended from his throne in front of the computer to inform me that he would happily eat another plate…lucky me...

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  • 300 Gram bakers flour
  • 3 whole eggs or 6 egg yolks
  • Pinch Pink Salt Flakes Pink salt flakes plus some more BUY
  • Topping
  • Butter as needed
  • A few sage leaves, per serving
  • 50 - 60 Gram salmon fillet, sliced, per serving
  • 1 lemon, zest
  • Parmesan as needed
  • Large pot of boiling water



Place flour, eggs and pinch of salt into Thermomix bowl and mix 10 sec/speed 6.


Knead 2 min/Interval. Tip out onto floured Silpat mat, knead into a tight ball and wrap. Allow to rest 10 minutes, longer if you have the time.


Divide pasta into 4 pieces and roll out each piece using a pasta roller if available, laminating several times until you are happy with the thickness. (We all know thin is in!!)


Cut into shapes desired and cook a few at a time in plenty of salted water that is on a rolling boil. (Induction 9-10)


Salmon and Sage Brown Butter Topping;


For those of you who would like a little more substance than a bowl full of heavenly but practically nude pasta, place butter into large shallow frying pan and cook until it reaches noisette stage.


Add a handful of fresh sage leaves to crisp in the last few minutes.


Cook salmon for literally 1-2 minutes until crispy on the skin side and still transluscent in the centre.


*As suggested, this is a made to order kind of dish, so cook the pasta whilst you quickly whip up each batch of topping…much more fragrant that way.


If you are interested in Instagram, there is an app…takes gorgeous pics all the time.


Serve immediately with topping, sauce of choice…or as mentioned, simply drizzle with EVOO, pinch of salt and maybe freshly grated Parmesan…or great butter, snipped parsley and lemon juice…or a little garlic, plenty of EVOO and Parmesan…and chilli…oh the list is endless…no need for a big production.

Serve over 1-2 sheets of pasta with additional salt to taste, smothered in finely grated Parmesan, lemon zest and lemon juice if you really have to….I personally only added the zest as it just lifts the dish a little…ENJOY!

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