PAPPARDELLE WITH SALMON, ORANGE, FENNEL & THAI BASIL
400g 00 Flour
4 Large Eggs
1 Bulb Fennel, shaved or finely sliced
1 Orange, juice & zest
2 Red Chillies, finely sliced
20g Thai Basil, leaves picked
400g Salmon Fillets
3 tbsp Olive Oil, plus extra to serve
1 tsp Salt
1. Begin with the pasta. Put the flour in a large bowl with a pinch of salt. Make a well in the centre and break the eggs into it.
2. Using your hands or a fork whisk the flour into the eggs from the centre outwards until incorporated.
3. Knead for 10 minutes by hand, adding 1-2 tsp cold water if needed. This is much firmer than bread doughs and will be crumbly at first but it will come together.
4. Wrap the dough in clingfilm and rest at room temperature for at least 30 minutes.
5. When rested, cut into 4 pieces and roll through a pasta machine to the lowest setting. Roll into logs and cut into 2cm pieces before unrolling the strips.
6. If you like you can roll very thin using a rolling pin by hand.
7. Toss the strips in flour and cover with a damp tea towel until ready.
8. For the sauce, add the olive oil to the pan and heat over a medium heat. Add the fennel and the salt and sweat for 10-15 minutes or until sweet and translucent. Add the orange juice, zest and chillies, increase the heat and bubble until it forms a glaze.
9. Meanwhile bring a pan of salted water to the boil. Line a sieve with baking paper and lay the salmon inside. Pop over the pan over water, cover with a lid and steam for 10-12 minutes depending on the thickness of your salmon. Flake into pieces and set aside.
10. Add the pasta strips to the salted water and boil for 3-4 minutes or until cooked through. Drain, reserving a mug of the cooking water and add to the pan with the fennel.
11. Stir through, adding enough cooking water to make a coating sauce then fold through the salmon and Thai basil. Taste, add a little extra salt and olive oil if needed and serve immediately.