One-pound pasta noodles of your choice (see below for my homemade pasta recipe)
1/3 pound fresh or frozen peas
4 ounces smoked salmon, sliced
Prepare noodles according to package or recipe. While the noodles are boiling, steam or boil the peas (approximately two minutes for fresh, three for frozen). I warmed the smoked salmon slightly by placing it in a colander above the boiling pasta for a minute.
Drain pasta and peas. Place noodles on individual plates and top with sauce, peas, smoked salmon, and freshly ground black pepper. Serve immediately.
1 15-ounce package whole milk ricotta (approximately 2 cups)
3/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
zest and juice from one medium lemon
1/4 cup pasta cooking water (or more or less depending on preferred thickness of sauce)
1/2 teaspoon fine grain sea salt
freshly ground black pepper, to taste
Combine ricotta, Parmesan, oil, lemon juice and zest, and salt in a medium boil. Whisk in the reserved pasta water, adding more until you reach your desired consistency.
1 1/3 cups semolina flour
2/3 cup unbleached all-purpose flour, plus additional for dusting
1/4 teaspoon salt
2 eggs at room temperature
1 1/2 tablespoons water
Combine the flours and salt in a food processor. Add the eggs and water, and blend until combined.
Dust a work surface with flour, transfer the dough to the work surface, and knead the dough for several minutes. At this point, I prefer to knead it further by running it through the crank pasta machine on the thickest setting several times, folding the dough in thirds after each time, until it is smooth. Continue sending it through on thinner and thinner settings until it reaches your desired thickness. Then cut it into the shape you'd like, or send it through the machine if you have an attachment you'd like to use.
Heat a large pot of water to boiling. Add noodles and boil for approximately two minutes, until tender. Drain.