A rustic easy 'torn' look to your favourite homemade pasta served with smoked salmon is a delicious lemon sauce. Serves 4
2 cups (300g) plain flour
good pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
finely grated rind of1 large lemon
extra flour for dusting
1 tbs olive oil
2 spring onions, diced
2 tbs capers, drained
300ml pouring cream
2 tbs lemon juice
2 tsp fresh chopped dill (optional)
plenty salt and freshly ground pepper to taste
350g smoked salmon, roughly torn or chopped
Attach the flat beater to the stand mixer. Place the flour, salt, eggs, oil and lemon rind into the mixing bowl. Turn mixer to speed 2 and mix until mixture is combined. Remove flat beater and attach dough hook, knead for 3-4 minutes or until dough indents when touched. Cover dough and let rest 30 minutes.
With lightly floured hands, knead dough about 30 seconds. Cut into thick slices about 1 cm thick.
Attach pasta sheet roller to stand mixer. Take one section of the dough and pat out to flatten. Turn mixer to speed 4. Feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times reducing the roller setting with each rolling. (Total rolling should be about 5 times).
Lay pasta onto a lightly floured bench. Repeat rolling with the remaining dough.
Tear the dough into large random pieces, lightly dusting with flour.
Bring a large pan of salted water to the boil. Cook the pasta for 3 minutes or until just tender. Drain and return to the pot - set aside to keep warm.
Meanwhile, heat the oil in a large heavy based frying pan. Cook the spring onions and capers for 1 minute. Add the cream, lemon juice, salt, pepper and dill. Simmer 2 minutes or until slightly thickened.
Toss the cream sauce through the pasta with the salmon. Check seasonings and adding more pepper if needed. Serve immediately.