Tagliolini with salmon

Name: Tagliolini with salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Egg Tagliolini pasta 8.75 oz; Salmon fillets 14.1 oz; Dry white wine 2 oz; Fresh scallion ½; Parsley 1 tuft; Extra virgin olive oil to taste; Fine salt to taste

it fr de es br nl

478

Calories per serving

Energy Kcal 478
Carbohydrates g 51.2
of which sugars g 3.2
Protein g 26.8
Fats g 17.3
of which saturated fat g 4.34
Fiber g 2.4
Cholesterol mg 94
Sodium mg 407

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Ivana Ester Marra

If you're on the hunt for a pasta dish that's just right for any occasion, tagliolini with salmon from Northern Italy is a real winner. This classic seafood pasta recipe ditches the usual smoked salmon and cream for fresh salmon. It offers a clean, delicate flavor that’s really, really tasty. The lack of cream gives it a silky finish that lets the fish truly stand out—really makes a difference. The egg tagliolini pasta brings a rich texture, with a sauce that clings beautifully to every strand. Some folks toss in zucchini for a pop of color and freshness, or try different pasta shapes like farfalle or paccheri. Whichever way you spin it, this dish always feels a bit fancy. You know, without being heavy.

When the weather’s warm, a creamy salmon tagliolini that stays light and refreshing is honestly a treat, especially when you’re after seafood that isn’t as heavy as the usual cream sauces. Italians have totally nailed the art of keeping it simple yet special. Whether you're hosting a casual get-together or a more formal dinner, this dish is a sure hit—guests often come back for more. I mean, the flavors are so, so good. You'll love the silky texture of the salmon paired with the slight chewiness of the egg pasta. All this, tied together in a sauce that’s super easy to whip up, makes it perfect for anyone after a quick salmon pasta without much hassle. Some might go for smoked salmon for a bolder, savory taste, but the true Northern Italian way keeps it mild and elegant. Overall, this salmon pasta recipe showcases why Italian cooking is so celebrated: simple ingredients, beautifully combined, create a dish that’s special yet totally doable for a quick dinner at home.

How to prepare Tagliolini with salmon

To prepare the tagliolini with salmon, first put a pot of water on the stove for cooking the pasta and salt it when it reaches a boil. Clean and finely chop the spring onion 1. Remove the skin from the salmon fillet, remove the bones with kitchen tweezers, and cut it into cubes 2. Sauté the spring onion in a pan with a drizzle of oil until it turns golden 3.

At this point, add the salmon 4 and brown for a few minutes, stirring often, then salt. Slightly increase the heat and deglaze with the white wine 5, allowing it to completely evaporate. Meanwhile, cook the tagliolini until al dente 6 and set aside a bit of cooking water.

Once cooked, transfer the tagliolini directly to the pan with the salmon 7 and toss everything over moderate heat, stirring quickly but gently to mix the sauce well. If necessary, you can add a ladle of the pasta cooking water that you set aside. Turn off the heat and garnish with fresh parsley 8. The tagliolini with salmon are ready to be served 9!

Storage

It is recommended to consume the tagliolini with salmon immediately to avoid the sauce drying out.

Advice

If you have frozen salmon available, you can follow the same recipe, making sure to thaw it before use. Alternatively, you can use smoked salmon, but the cooking time will be shorter.

You can add ground white pepper if you like.

For the translation of some texts, artificial intelligence tools may have been used.

Tagliolini with salmon

PRESENTATION

How to prepare Tagliolini with salmon

Storage

Advice

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