If you have followed my recent stories on Instagram, you know that I showed the making of a type of tagliatelle that I love very much, definitely more substantial and with a more rustic flavor! In fact, I used a part of whole wheat flour, which compared to the regular 00, is characterized by being richer in terms of fibers, thus helping to keep cholesterol under control. Moreover, the use of durum wheat semolina, more common in the south, being an excellent source of protein, will allow you to obtain tagliatelle with a significantly superior cooking hold. The rest comes naturally! With this recipe, you can vary any seasoning you want, because the result will always be excellent! I propose my personal version, which I must say was very appreciated. A delicate dressing based on asparagus, ricotta cream, salmon fillets, lemon zest, and mint. A fresh, spring flavor that perfectly matches the homemade whole wheat pasta. Take all the time to make this dish, you will discover how beautiful it is to bring to the table the fruit of your labor and turn a simple ordinary day into a festive day for you and your family!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 8 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients for the tagliatelle:
- 5.3 oz Whole wheat flour
- 3.5 oz Remilled durum wheat semolina
- 2 Eggs
- 1.4 tbsp Water (as needed)
- 1 tbsp Extra virgin olive oil (only if needed)
- 1 pinch Salt
- 8.8 oz Asparagus (already cleaned)
- 3.5 oz Fresh salmon (already filleted)
- 3.5 oz Ricotta
- 1 clove Garlic
- 2 tbsps Extra virgin olive oil
- to taste Lemon zest (untreated)
- to taste Mint
- to taste Salt
- to taste Black pepper
Preparation:
Start by preparing, if it’s easier for you even the day before, your tagliatelle, following the instructions of the recipe (fig. 1).
Once ready, focus on the dressing, cutting the asparagus into slices (fig. 2).
Set the tips aside, blanch the rest in salted water for 5 minutes, then drain them (fig. 3).
In the same water, scald the asparagus tips for 2 minutes, then drain (fig. 4).
In a non-stick pan, sauté the garlic with 2 tablespoons of oil and 2 tablespoons of cooking water, then add the diced blanched asparagus, and cook over low heat for 3 minutes, adding a few more tablespoons of water if needed (fig. 5).
Cut the salmon into strips and add it to the asparagus (fig. 6).
Flavor for another 2 minutes and finally add the asparagus tips. Adjust with salt and pepper (fig. 7).
In the meantime, boil and drain the tagliatelle al dente (fig. 8).
Transfer them into the pan with the dressing (fig. 9).
Mix well, adding another ladle of cooking water (fig. 10).
Soften the ricotta with a few tablespoons of cooking water, salt, complete with lemon zest, and add to the rest (fig. 11).
Serve with additional lemon zest and mint leaves to taste.
And voilà… your whole wheat tagliatelle with asparagus, ricotta, and salmon are ready to be enjoyed!
Bon Appétit from the kitchen of FeFe!
