Tagliatelles are like spaghetti but flat and wider. They are served in a variety of sauces.
150 gr smoked salmon
250 ml cream
parsley, black pepper and salt
1 knob of butter
Run the dough up to the thinnest setting on your pasta machine. Dust the sheets with flour and run the sheet through the tagliatelle settings. Gather the tagliatelle to a flour-dusted surface.
Bring to boil a deep pan of water. In the meantime, sauté the shallots in hot olive oil. Add the thinly cut crougettes and cook for a few minutes. Add the salmon and cook over high fire for 5 minutes. Pour the cream over the salmon and cook for 3 minutes. Add the tagliatelle to the boiling water and season with salt. Take one cup of the cooking water out and set aside. Cook the tagliatelle, drain them and add to the salmon pan. Sauté for a couple of minutes and add the cooking water if needed. Serve with fresh chopped parsley and black pepper.