Sheet Egg Pasta With Salmon And Sage Brown Butter

Make on Drop
Serves 4 Prep Time 10 minutes   Cook Time 10 minutes   Rated:    
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 Murray River Salt Flakes…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...

Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!

Need

Do

1  

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.

2  

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

3  

Cook salmon to taste, for literally 1-2 minutes until crispy on the skin side and still translucent in the centre. Keep it hot in an oven until ready to serve. Remember it will keep cooking.

4  

As suggested, this is a made to order kind of dish, so cook the pasta, 1 or 2 sheets at a time, in heaps of salted water whilst you quickly whip up each batch of topping…much more fragrant that way.

More


Serve sauce and salmon over 1-2 sheets of cooked 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!

More Mains

That's all the recipes!

No more recipes to load