Homemade Lemon Tagliolini with Smoked Salmon Sauce and Saffron Cloud

Calories, Effort & Difficulty Level

• Calories per serving (for 4 servings): approx. 580 kcal
• Preparation time: approx. 50 minutes
• Total time: approx. 1 hour
• Difficulty level: Medium

Ingredients

For the Lemon Tagliolini:

• 200 g durum wheat semolina
• 100 g flour (type 00 or wheat flour)
• 3 eggs
• 1 tbsp olive oil
• 1 tsp lemon zest (untreated, finely grated)
• 1 pinch of salt

For the Smoked Salmon Sauce:

• 200 g smoked salmon (cut into strips)
• 2 tbsp butter
• 1 shallot (finely chopped)
• 150 ml white wine (dry)
• 200 ml cream
• 1 tsp lemon juice
• Salt and pepper from the mill

For the Saffron Cloud:

• 100 ml cream
• 1 pinch of saffron threads
• 1 tsp sugar

For Garnishing:

• Fresh dill (finely chopped)
• Some lemon zest

Preparation

1. Prepare Lemon Tagliolini with Durum Wheat Semolina

1. Place the durum wheat semolina and flour on a work surface and form a well.
2. Add the eggs, olive oil, lemon zest, and salt to the well. Gently whisk the eggs with a fork and gradually incorporate the flour.
3. Knead the dough vigorously until it is elastic and smooth (approx. 10 minutes).
4. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
5. Roll out the dough thinly (best with a pasta machine) and cut into fine tagliolini. Dust the noodles with some durum wheat semolina to prevent sticking. Let them rest covered until further processing.

2. Smoked Salmon Sauce

1. Heat the butter in a pan and sauté the shallots until translucent.
2. Add the smoked salmon and sauté briefly. Deglaze with white wine and let it reduce slightly.
3. Add the cream, let it simmer on low heat, and season with lemon juice, salt, and pepper. Keep warm.

3. Prepare Saffron Cloud

1. Gently warm the cream (do not boil) and dissolve the saffron threads and sugar in it.
2. Whip the cream with a milk frother or whisk until a fluffy consistency is achieved.

4. Cook and Serve Tagliolini

1. Bring a large pot of salted water to a boil and cook the fresh tagliolini for approx. 2–3 minutes until al dente.
2. Drain the noodles and immediately add them to the warm smoked salmon sauce. Toss well to evenly distribute the sauce.
3. To serve, elegantly roll the tagliolini with a ladle and a meat fork and place them as a small nest on the plates.

5. Plate and Serve

1. Plate the tagliolini on warmed plates.
2. Place a spoonful of the whipped saffron cloud on top of the pasta.
3. Garnish with fresh dill and lemon zest and serve immediately.

Pro Tips for Perfect Lemon Tagliolini

1. Durum Wheat Semolina:
   The semolina ensures a firm bite of the noodles. Use high-quality durum wheat semolina for optimal results.
2. Intensify Lemon Flavor:
   Use untreated organic lemons for the best aroma.
3. Prevent Noodles from Sticking:
   Always generously dust the tagliolini with durum wheat semolina to avoid sticking.
4. Do Not Overcook Smoked Salmon:
   The salmon should only be briefly infused in the sauce to retain its fine aroma.
5. Wine Recommendation:
   A South Tyrolean white wine like Sauvignon Blanc or Pinot Grigio pairs excellently with this dish.

Ingredient Knowledge: Focus on Ingredients

Durum Wheat Semolina

• Properties: Durum wheat semolina provides the typical texture and bite of tagliolini. Ideal for homemade pasta.
• Tip: Be patient when kneading – the semolina takes a little longer to become smooth.

Smoked Salmon

• Function: The salmon gives the sauce a fine, smoky note.
• Tip: Use high-quality smoked salmon from sustainable fishing.

Saffron

• Special Features: Saffron threads give the cloud a golden-yellow color and a slightly floral aroma.
• Tip: Let it steep in some lukewarm water beforehand to fully develop the aroma.

Lemons

• Function: The lemon zest in the dough and the lemon juice in the sauce bring freshness and lightness to the dish.

What Can Go Wrong – and How to Fix It?

1. Noodles Stick Together:

   • Cause: Dough was not sufficiently floured.
   • Solution: Use enough durum wheat semolina when rolling and cutting and lay the noodles out loosely.

2. Sauce is Too Thick:

   • Cause: Cooked down too long.
   • Solution: Add some cream or pasta water to thin the sauce.

3. Saffron Cloud Collapses:

   • Cause: Cream was whipped too hot.
   • Solution: Warm the cream only lukewarm and whip gently.

Why Love This Recipe?

Homemade lemon tagliolini with smoked salmon sauce and the unique saffron cloud is a delight for all the senses. The perfect balance of freshness, creaminess, and spice makes this dish an elegant highlight – ideal for special occasions or a festive dinner.

Interactive Conclusion

Have you tried this recipe? Share your experiences and variations in the comments – our chef is looking forward to helping you!

Nutritional Values per Serving

• Energy 580 kcal
• Protein 22 g
• Fat 27 g
• of which saturated fatty acids 13 g
• Carbohydrates 58 g
• of which sugar 7 g
• Fiber 3 g
• Sodium0.8 g
• Cholesterol180 mg

Nutrition Note

• High in Protein: A good source of protein due to the combination of fresh pasta and smoked salmon.
• Moderate Fat Content: Contains healthy fats from smoked salmon and olive oil, complemented by cream for a creamy texture.
• Carbohydrates: The tagliolini provide the necessary energy, ideal for a main dish.

Perfect for a balanced, festive meal that is refined yet easy to digest! 🥂✨