Summer Vegetable & Salmon Pasta

  • 60 minsCooks in 60 mins
  • Medium Medium
  • Serves 4Serves 4


Step 1

Use a food processor to make the pasta dough. Tip the flour into the processor, turn on and add the oil and the eggs with the motor running. Continue blending until the mixture comes together to form a firm dough. If the mixture seems too wet or sticky to handle, knead in a little more flour by hand on a floured bench.

Step 2

To roll the pasta, divide the dough into 4 portions. Using a pasta machine set at number 1 (or at the widest setting) feed each portion of the dough through the machine. Repeat this process with each portion of pasta on each setting, until you reach setting number 6, (or the narrowest setting on your machine). The pasta should be silky smooth and slightly elastic. Cut the pasta into fettuccine strips using the appropriate cutter on the pasta machine. Dust the bench with flour and carefully lay the pasta aside until needed.

Step 3

To cook the fettuccine, bring a large saucepan of salted water to the boil and cook the fettuccine for 4 minutes. Alternatively, the pasta can be cooked in advance, even the day before it is required. To do so, simply cook the fettuccine as above, cool and roll in a little olive oil and refrigerate until required. Reheat the fettuccine in the sauce when you are ready to serve the dish.

Step 4

To make the pasta sauce, heat the oil in a heavy based frying pan over medium heat. Crush the garlic, slice the onion and sauté 3 minutes, or until the onion has softened. Slice the zucchini and squash, add the pan and continue to cook, stirring occasionally, for 3 minutes or until the vegetables are soft. Remove the ends from the snow peas and halve, halve the cherry tomatoes and roughly chop the spinach, dill and parsley. Reduce the heat to low, and add the snow peas, tomatoes, spinach, dill and parsley and continue to cook until the spinach and herbs are just wilted. Remove from the heat and toss the hot pasta, salmon and sundried tomatoes through the sauce. To serve, top with grated or shaved Parmesan cheese and season well with salt and pepper.

Recipe courtesy of Eloise Emmett


For the Pasta

200g plain flour
1 Tbsp oil
2 eggs

For the Sauce

400g Tassal Tasmanian Smoked Salmon
1 Tbsp olive oil
3 large cloves garlic
1 red onion
1 zucchini
2 yellow squash
300g snow peas
1 punnet cherry tomatoes
100 grams spinach
½ bunch dill
½ bunch parsley
2 Tbsp sun-dried tomatoes
80g Parmesan cheese
Sea salt and cracked pepper