Ingredients:

  • 200g (7 oz) 00 flour or all-purpose flour, plus extra for dusting
  • 2 large eggs
  • Pinch of salt
  • 1-2 tbsp water (if needed)
  • 100g (3.5 oz) Baked Salmon, flaked (skin removed)
  • 1/4 medium Carrot, finely chopped (approx. 30g/1oz)
  • 1/4 medium Onion (white or yellow), finely chopped (approx. 30g/1oz)
  • 1 large Boiled Egg, finely chopped
  • 2 tablespoons Mayonnaise (good quality, full-fat recommended)
  • 1/2 tablespoon Lemon Juice, freshly squeezed
  • Salt and freshly ground Black Pepper, to taste
  • Fresh dill or parsley, chopped (optional, for garnish)

Instructions:

  1. Combine flour and salt in a bowl. Create a well in the center. Add eggs to the well and gradually incorporate the flour, mixing until a shaggy dough forms.
  2. Knead the dough for 5-7 minutes until smooth and elastic. Add water if needed. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  3. Divide the dough into manageable portions. Roll each portion into a thin sheet (approx. 1-2mm thick). Cut the sheet into 2 cm (¾ inch) wide strips.
  4. Twist each strip between your palms to create a ribbon-like shape.
  5. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2-3 minutes, or until al dente (it should have a slight bite). Drain the pasta, reserving about 1/2 cup of the pasta water.
  6. In a bowl, gently combine the flaked salmon, chopped carrot, onion, and boiled egg. Add the mayonnaise, lemon juice, salt, and pepper. Mix gently to combine.
  7. Add the cooked pasta to the bowl with the tartare sauce. Toss gently to coat, adding a little pasta water if needed to loosen the sauce. Garnish with fresh dill or parsley (if using). Serve immediately.