Salmon Pasta with Swiss Chard

Ingredients

• 250 g whole wheat flour
• 150 g buckwheat flour
• Salt
• 4 Swiss chard leaves
• 300 g salmon fillet
• 2 lemon juice
• 1 Shallot
• 0.5 bunch parsley (finely chopped leaves)
• 1 tbsp butter
• 0.5 tsp Fennel seeds
• 125 ml dry white wine
• 2 tbsp Sour cream

Instructions

1. 1.

   Knead both flours with about 200 ml lukewarm water and 1 tsp salt into a smooth dough, shape into a ball, cover and let rest at room temperature for about 30 min.

2. 2.

   Wash the Swiss chard and roughly chop it.

3. 3.

   Cut the salmon fillet into small cubes.

4. 4.

   Peel the shallot, split lengthwise and cut into fine slivers.

5. 5.

   Divide the pasta dough into portions and roll thin on a floured surface (or with a pasta machine), cut into ribbon strands, loosen and let dry on floured kitchen towels for about 1 hr.

6. 6.

   Sauté Swiss chard with fennel seeds and shallots in hot butter, deglaze with wine, season with salt and pepper, cover and simmer for about 5 min.

7. 7.

   Cook the noodles in boiling salted water until al dente, about 2 min.

8. 8.

   Add salmon with parsley to the sauce, stir in sour cream and let thicken for about 1 min, taste.

9. 9.

   Drain the pasta, plate it, pour the sauce over, and serve.