The attachment is great - and the fact that I make the actual pasta dough in the mixer and then flatten it and make tagliatelle with the attachment is awesome!
In honor of my wonderful new piece of equipment, here's a recipe I came up with at some point in the recent past.
Tagliatelle with a Creamy Smoked Salmon & Mushroom Sauce
1.5 cup heavy cream
0.5 cup dry white wine
6 oz mushrooms
5 oz smoked salmon
2 tbsp butter
salt & pepper
Tagliatelle for two, preferably homemade
Start by boiling water for the pasta in a large pot with a tablespoon of salt and a little bit of olive oil (especially if using fresh pasta.) Slice the mushrooms thinly. Melt the butter over medium high heat in a saute pan. In the meantime, bring the cream and wine to a simmer in a pot. Slice the smoked salmon thinly. When the mushrooms have sweated out most of their moisture content, add the salmon and cook for another couple of minutes. Boil the pasta for 2-3 minutes, if using fresh pasta. If using dried pasta, follow the instruction on the package (and start cooking it earlier.) Add the mushrooms and salmon to the cream mixture. Salt and pepper to taste. Serve immediately with crusty bread and maybe a side salad for the rabbit food lovers.
