Selbstgemachte Spaghetti mit geröstetem Gemüse und Lachs

Homemade Spaghetti with roasted Vegetables and Salmon

Pane-bistecca

Homemade Spaghetti with roasted Vegetables and Salmon, a delicacy!

I never buy ready meals! Because pasta dishes are easy to make yourself! That’s why I made this homemade spaghetti with roasted vegetables and salmon. Sure, if you make the pasta yourself, like I do, it takes a little longer, but it tastes a thousand times better.

I have many Pasta Recipes on my Blog, after all, I’m half Italian. You can find lots of recipes in the Pasta section. Some recipes are very quick to make, while others, like this new one, take a little longer.

My spaghetti is homemade, as I often make it, because once you get the hang of it, it’s easy. I mixed it with roasted vegetables and roasted salmon and seasoned it with dill, of course. For a crunchy effect, I topped it with kale chips!

Prep time

45 min

Rest time

30 min

Cooking time

50 min

Portions

Total time

2 h 5 min

Ingredients

Pasta

400 g homemade Spaghetti from this recipe

Sauce

approx. 18 Cherry Tomatoes
some Mini-Peperoni/Bell Peppers or 1 large Peperoni
1 Bunch Kale
approx. 400 g Salmon with skin
Salt and Pepper
Paprika
Fresh Dill
3 cloves of Garlic, sliced
4 tbsp Olive Oil
50 ml White Wine
50 ml Cream

Instructions

Step 1

Prepare the pasta using a Pasta Machine: cut the dough into pieces. Flatten each piece slightly, dust lightly with flour, and pass through the largest opening of the roller. Fold the dough together and pass through the largest roller again. Repeat this process three times.

Step 2

Now pass each sheet of pasta individually through the next three smaller openings of the roller. Number 4 is the last size; if you roll the pasta out any thinner, you will have problems with the spaghetti roller. Dough that is rolled out too thinly will crumble. If the pasta sheets are too long, cut them in half. It is difficult to pass very long sheets of pasta through the spaghetti roller.

Step 3

Then pass the pasta sheet through the spaghetti roller. Lay the spaghetti out on a floured kitchen towel.

Step 4

Place the cherry tomatoes with the mini pepperoni or sliced large pepperoni on a baking sheet. I have a grill pan and add a little oil to it; perfect for roasting. Place the salmon slice(s) on the same baking sheet and sprinkle with pepper and salt. Roast in the oven at 180°C for about 30-40 minutes. Allow to cool slightly.

Step 5

Meanwhile, tear the kale into chip-sized pieces and place in a bag, add 2 tablespoons of olive oil and shake to coat. Place the chips on a baking sheet and roast in the oven at 180°C for about 10 minutes. Set aside.

Step 6

Meanwhile, use two forks to pull apart and break up the salmon and remove the skin. I don’t serve the skin here, but it can be fried until crispy and served on the side.

Step 7

Peel the tomatoes and peppers and tear the peppers into smaller pieces. Heat 2 tablespoons of olive oil in a shallow pan and fry the sliced garlic cloves. Then add the cherry tomatoes and pepper pieces and mix. Add the shredded fish and season everything with salt, pepper, and paprika. Pluck the fresh dill and add it. It’s up to you how much. Add the white wine and reduce slightly, then mix in the cream.

Step 8

Meanwhile, cook the spaghetti in salted water for about 7 minutes and drain. Add a ladleful of the cooking water to the sauce. Add the drained spaghetti to the sauce and mix. Serve the spaghetti on plates and sprinkle with the kale chips!

Notes

A truly special pasta dish!

Selbstgemachte Spaghetti mit geröstetem Gemüse und Lachs