Ingredients for 4 people
For pasta:
300 grams of flour 0
3 whole eggs
for the sauce:
300 gr of salmon fillet
400 grams chicory (the one used in Italy is called Trevisana tardiva)
1 medium shallot
1 clove of garlic
1 teaspoon of ground ginger
1/2 teaspoon of sugar
4 tablespoons of extra virgin olive oil
Salt and white pepper
Form a mount of flour. Arrange the lightly beaten eggs in the centre of the mount. Gradually incorporate the flour with the help of a fork and then work the dough energetically with your hands until the dough is smooth, compact and homogeneous (at least 15 minutes).
Wrap the dough in cling film and store it in a cool place for at least an hour, before rolling it out, so that it loses the excessive elasticity acquired as a result of processing.
Roll out the dough with the help of a rolling pin or a machine to roll the dough out until the desired thickness is obtained (for tagliatelle I suggest number 5) and cut the tagliatelle by cutting them lengthwise.
Cut the chicory into strips one centimetre thick and drain. In a large pan, sauté the thinly sliced shallot and the whole garlic in extra virgin olive oil. Remove the garlic, add the chicory, half a teaspoon of sugar and cook for about 3 minutes. Add the salmon also cut into cubes, the teaspoon of ginger, adjust the salt and cook for another 6/8 minutes, adding a few tablespoons of the cooking water from the noodles to make it more humid. Toss the noodles into the saucepan and serve.
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