Smoked Salmon Pasta Dough

This pasta has a salmon color and delicate flavour. A simple way to serve it is to toss it with butter and sprinkle with additional diced salmon. Finish with a bit of sour cream and a dusting of chopped chives.

2¼ cups all-purpose flour, unbleached
2 eggs
4 oz smoked salmon, finely chopped
1 Tbsp. olive oil
1 Tbsp. lukewarm water

Place the flour on a large floured surface. Make a well in the center. Break the eggs into the well. Add the smoked salmon, salt, oil, and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid.

Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10 to 15 minutes. Proceed with rolling and cutting the pasta according to your recipe.

Makes 1 lb, 5-6 servings.