Turmeric spaghetti with creamy salmon sauce

Turmeric spaghetti with creamy salmon sauce. For the New Year’s Eve dinner I always try to find some new fish dishes to propose. These homemade turmeric spaghetti, prepared in record time with Pastaio pasta machine, are really great for this purpose. They are seasoned with a creamy salmon sauce. In this case, I used steamed and chopped salmon to obtain a delicate and aromatic sauce. If you prefer to prepare a dish with a more intense and strong flavour, you can use smoked salmon instead.

Pastaio Pasta Maker

I made these spaghetti with PASTAIO | Pasta Maker using the vertical extrusion die for spaghetti n.5.

Below you can find the instruction for a quantity of dough that can be enough for 2-4 people, obviously depending on the portions you are used to and whether you consume pasta as a single dish or with other courses. The machine is perfectly capable of preparing larger quantities, up to 800g at once. It is also very convenient to use both in terms of assembly, disassembly and speed: these spaghetti are ready in about 15 minutes.

It also has built-in scales, so you don’t have to weigh ingredients in advance. When selecting the program, the machine will propose the recommended quantity of liquids in relation to the flour used. Obviously the flours absorb differently, especially based on the type (eg 00 flour, semolina, wholemeal flour), but also slightly based on the brand. Therefore it is necessary to adjust from time to time when experimenting with flours that have never been used. Below I leave you the most suitable doses at least for the type of flour (in this case all purpose flour and re-milled semolina).

Other recipes with Pastaio Pasta Maker:

• Buckwheat tagliatelle with courgettes and bacon
• Seafood caserecce homemade pasta
• Black fusilli with dried tomatoes, burrata and bottarga
• Chicken and vegetables egg noodles stir fry

Turmeric spaghetti with creamy salmon sauce

Ingredients:

• 240g re-milled semolina (De Cecco)
• 60g 00 flour (Barilla)
• 1 tablespoon of turmeric powder
• 110ml water
• 200g steamed salmon (or 150g smoked)
• 20g butter
• 100ml liquid cream
• Chopped parsley
• Salt
• Pepper

Directions:

1. Start preparing the pasta by assembling the spaghetti n.5 extruder, setting the scale to zero and then pouring the flour and turmeric into the machine.
2. Close the lid, start the “Quick Pasta” program and then pour the water from the holes above the lid to prevent it from entering the extrusion hole.
3. Wait for the machine to finish mixing and for extrusion to start. If the first spaghetti are not well shaped, you can put them back in the machine. They will start to come out better as soon as the die has warmed up.
4. Then cut them to the desired length, forming small nests and continue like this until the end. Usually I let the pasta dry for at least a couple of hours to keep it al dente, but you can also cook it right away.
5. While the water for the pasta comes to a boil, start preparing the sauce, melting the butter in a pan and then adding the chopped steamed salmon. Then add some chopped parsley and cream. Season with salt if necessary. Surely the salt will not be added in case you use smoked salmon.
6. Then cook the pasta for a couple of minutes and then sauté a minute in the pan with the sauce, adding 2-3 tablespoons of the pasta cooking water, so that the sauce becomes very creamy and not too dry.
7. Serve with a further sprinkling of parsley and, if you like, a pinch of white pepper.

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