Black and White Tagliatelle with Smoked Salmon

Tagliatelle Nero e Bianco con Salmone Fumigato

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 500 g/1 lb 2 oz Farina O flour
  • 2 tablespoons olive oil
  • 4 eggs
  • a little tepid water
  • ink from 3 or 4 squid
  • pinch of salt


    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.

    To make the sauce

    Sweat the finely chopped shallots in oil and butter, add the wine and allow to almost evaporate, add the cream, ¼ teaspoon of dry dill, a few drops of lemon juice and bring to the boil. Reduce the heat to very low.

    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.