Homemade pasta just gives your dinner that something extra special. Making pasta at home does not have to be hard or complicated! Using the Ronco Pasta Maker you can have homemade, from scratch pasta in just minutes. We used our Pasta Maker to make this delicious Homemade Fettuccine Pasta with Salmon and Dill Sauce.
to make Homemade Fettuccine:
Make 1 batch of homemade pasta to use in this recipe
Dry ingredients total weight 250 g
- 200 g semolina flour
- 50 g all purpose flour
Wet ingredients total weight 140 g
- 2 eggs
- 1 egg yolk
- 1-2 tablespoon water to finish 140 g measurement
- Set up machine according to instructions with the fettuccine shaping die attached.
- Measure dry ingredients (250g) and add to the mixing chamber of the pasta machine.
- Measure (140g) and mix together wet ingredients and add to mixing chamber. Put the top on the machine.
- Set machine to mix. Allow pasta to mix and knead for 3-5 minutes, or until a nice solid pasta ball forms.
- Allow pasta ball to rest for about 15 minutes.
- Set machine to extrude, trim pasta to the desired length as it comes out of the machine.
- Cook homemade pasta in boiling water for 2-3 minutes. Careful not to overcook.
Homemade Fettuccine Pasta with Salmon and Dill Sauce
- 1 piece fresh salmon- 6 oz
- 1/2 tablespoon olive oil
- Salt & pepper (to taste)
- 1-tablespoon butter
- 1-teaspoon garlic, finely chopped
- 1-cup heavy cream
- ¼ cup Parmesan cheese
- 2 tablespoons fresh dill
- 1 batch of cooked homemade fettuccine- recipe above
- Remove the salmon fillet from the refrigerator about fifteen minutes before you’re ready to cook it and allow it to come to room temperature.
- Heat a nonstick skillet with olive oil over medium-low heat. Season the salmon with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Remove salmon from pan when cooked and set aside. Shred into chunks with a fork when cool enough to handle.
- Heat butter in a heavy-bottomed saucepan over medium-low heat.
Add garlic and simmer gently until soft, but not brown.
Add cream and season to taste with salt and pepper.
Simmer over med-low heat for 30 minutes, stirring frequently, until the cream has thickened & reduced by 1/2.
Remove from heat and stir in cheese, cooked salmon, and fresh dill.
- Toss warm cooked pasta with sauce and serve.
Chef Paja-Dejur Sanchez