Mix all pasta ingredients together except the ink. Divide the mixture in two, adding the ink to one lot only. Knead the dough and roll out in the usual way. Cut the sheets on the tagliatelle cutter of the pasta machine.
Sweat the finely chopped shallots in oil and butter, add the wine and allow to almost evaporate, add the cream,
To serve. Cook the pasta in plenty of salted water. When al dente, strain and mix with sauce. Take the pan off the heat, add the smoked salmon and season.
Mix well, garnish the pasta with small sprigs of dill, sprinkle with chopped chive, and serve at once.