Ingredients
400 g broccoli
1 pinch salt
350 g pasta (fussili are great)
100 g smoked salmon
2 eggs
6 teaspoons milk
1 teaspoon black pepper
Method
Sources
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes. Set aside. Take it out and cook the pasta in the same water until al dente. Set aside. Cut the salmon into thin slices and then into bites (never into cubes). Whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper. Put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend. Serve or store in fridge for up to 24 hours.