Saffron Handkerchief Salmon Pasta

  • 40 minsCooks in 40 mins
  • Medium Medium
  • Serves 2Serves 2


Step 1

Place saffron and hot water in the Philips Pasta Noodle Maker measuring jug, let stand for 10 mins to cool before adding 1 egg, and topping up with enough cold water to reach the 1 jug with egg line. Whisk until combined with a fork.

Step 2

Attached the lasagne shape to the Philips pasta noodle maker. Place 1 measuring jug of Barilla tipo 00 flour inside the Pasta Noodle Maker. Close lid, set to 1 jug, press play, and slowly pour in the saffron egg mix.

Step 3

Let the machine complete extrusion, then tear the pasta into rough pieces, approx 5-10cm rectangles - aka handkerchiefs. Toss in a little extra flour so they don’t stick together and set aside.

Step 4

Place a large pot of water on to boil, and add a generous amount of sea salt. Cook pasta in boiling water for 2 mins. Remove using tongs or a sieve with handle, and pop straight into the fry pan with salmon sauce. Gently toss to coat.

Step 5

For the sauce, remove Tassal salmon from the packet and cut into ½ inch sized cubes.

Step 6

On a pre-heated non stick frying-pan, add butter and swirl, then add salmon pieces in 1 layer. When they are half cooked, flip over, cook for 1 min then remove from heat and add cream and peas.

Step 7

Serve hot with a sprinkling of freshly chopped chives and enjoy!

Recipe courtesy of Kitchen Rescue


For the pasta:
Pinch saffron
1 Tbsp hot water
1 free range egg
Extra water, room temp
Barilla tipo 00 flour
Maldon Sea Salt

For the sauce:
260g Tassal Fresh Tassie Salmon, Skin-off
2 Tbsp salted butter
150ml cream
1 cup peas
⅓ bunch fresh chives