Sheet Egg Pasta With Salmon And Sage Brown ButterMake on Drop
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...
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Butter or as needed BUY
- 20 fresh sage leaves
- 50 - 60 Grams cooked salmon fillet, sliced, per serving
- 1 lemon, zest
- 40 Grams Parmesan or as needed to serve
- 2-3 Litres water
- 2 Packs Pink Salt Flakes BUY
- 1 Batch Easy Homemade Pasta pre-rolled, ready to cook Recipe
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 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.
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.
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!