Easy Peasy Creamy Salmon Parppadella

Parpadella, or ribbon pasta as it is more commonly known, is quite possibly my favourite pasta. There is absolutely no hiding my love for homemade pasta, and parpadella really brings out the best qualities of that. When you go to the effort of making your own pasta you want to know it is homemade, and this thick ribbon pasta really gets the most from the delicious flavours and delicate textures. Whether you make the pasta yourself or buy it in fresh, this is a seriously quick, easy and super scrummy dinner. One could say that the sauce is cheating, but sometimes it doesn’t hurt to cut corners. All the flavours of this dish just sit perfectly with each other; it was one of those meals that I genuinely get very sad about when it came to an end. Luckily I have some cream cheese in the fridge and some salmon in the freezer, so I will just have to make it again!

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Serves 3

For the pasta

–          200g 00 flour

–          2 eggs

–          ½ tsp salt

–          ½ tsp paprika

For the salmon

–          3 x salmon steaks

–          Juice 1 lemon

–          3 small nobs of butter – about 15g each

–          ½ courgette – peeled with a potato peeler

–          1 green chilli – finely chopped

–          1 red onion – finely sliced

–          100g samphire

–          125g low fat cream cheese

Preheat the oven to 180’C

To make the pasta; sieve the flour, salt and paprika onto a clean worktop and make a well in the centre

Break your eggs into the middle and then start to bring the flour and the egg together with your finger tips

Once the dough has come together knead it for 7-10 minutes, until you have a smooth dough

To make the pasta split the dough into 3 and roll out until it is thin enough to roll through a pasta maker (make sure you keep the pasta you are not working with covered so it does not dry out.)

Roll the pasta through the thickest settings, fold in half and then repeat this about 3-4 times before reducing the settings and feeding through the roller, until you get to about setting number three and have lovely thin and smooth pasta.

With your sheet of pasta, simply slice in into strips about 1 inch thick and then cover until you need to cook it, so that it doesn’t dry out.

When you are ready to cook your salmon, lay out three sheets of foil and place a piece of salmon on top of each. Drizzle over the lemon juice, put the butter on top and then seal the foil.

Place in the oven and roast for 12-15 minutes, depending on the size

In a large frying pan or wok, heat a splash of oil and fry the chilli’s, onions, courgettes and samphire for 5 minutes, until softened.

In the meantime, heat a pan of boiling salty water and once boiling, cook the pasta for 3 minutes

Drain the pasta and pour it into the pan with the vegetables.

Stir in the cream cheese, flake in the salmon and make sure you pour in any salmon juices from the parcel.

Stir the pasta until the cream cheese has melted and season to taste.

Plate up with fresh salad and enjoy.

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