Here on the central coast of California we are doing anything but transitioning gently from winter toward spring! Saturday the temperature was a fabulous 82 degrees – today we are engulfed in the approaching gray and chill of a storm from the Gulf of Alaska which promises to keep highs in the 50’s and bring a dusting of snow to the local mountains. Comfort food, California-style, is in order: homemade pasta with salmon in lemon cream sauce.
Place 1 2/3 cups flour in a food processor, turn it on, and add 2 egg yolks and 1 egg one at a time, through the feed tube. Add 1 tablespoon kosher salt and 1 tablespoon olive oil, then add cold water a couple of tablespoons at a time until the dough just gathers into a ball. Transfer to a work surface lightly dusted with flour. Knead the dough for a full 10 minutes, until it is silky and smooth. Lightly dust the ball of dough with flour.
Let rest for two hours under an overturned bowl.
Divide the dough in quarters and roll out with rolling pin on a lightly flour-dusted work surface.
Cut into strips using a pizza cutter.
Add pasta to pan of boiling water and cook for about 90 seconds or al dente.
Lemon Cream Sauce with Salmon
Saute chopped onion in olive oil until lightly browned. Add chopped garlic, saute briefly. Add white wine, capers, lemon zest, lemon juice, and a small amount of heavy cream. Simmer until flavors blend and sauce is a bit thickened, 1 to 2 minutes. Add cooked salmon. Simmer until heated through.
Serve in a pasta bowl over fresh pasta, with green beans charred on the griddle with olive oil, kosher salt and pepper.