Homemade Tagliatelle with pumpkin tomato sauce, crunchy sage & roasted salmon trout

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe for some holiday feelings in „Bella Italia“:

And this is how it's done.

INGREDIENTS (4 portions)

for the tagliatelle:

  • 300 g non-slip flour
  • 3 organic eggs
  • Salt, turmeric
  • 3 tbsp olive oil


for the sauce

  • 1 Hokkaido pumpkin
  • 4 tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 2 tbsp maple syrup
  • 2 tbsp tomato paste
  • 150 ml whipping cream
  • 1 organic orange
  • 2 tbsp olive oil
  • 1 teaspoon raw cane sugar
  • 1 tbsp balsamic vinegar
  • Salt, pepper from the mill


for the crunchy sage:

  • 20 sage leaves
  • 3 tbsp olive oil
  • Fleur de sel


for the fried salmon trout:

  • about 600 g organic salmon trout or fish of your choice
  • 1 lemon
  • 1 clove of garlic
  • 4 sprigs of thyme
  • 2 tbsp olive oil + 1 tbsp butter
  • a few dried flowers
  • Fleur de sel



    1. For the dough, knead all the ingredients well into a smooth dough – preferably by hand. Halve the dough, dust it with a little flour and turn it 2-3 times through the pasta machine – so that we have a pasta sheet about 3 mm thick. Finally, turn the pasta plates through the pasta machine with the tagliatelle insert. Dust the finished tagliatelle with a little flour and place them next to each other. Do not put too many pasta on top of each other / next to each other – otherwise they will stick together. Tip! Alternatively, you can of course roll out the dough with a rolling pin to about 3mm thin and then cut into thin strips / noodles with the knife. It takes a bit of strength, but it works perfectly.
    2. Allow the pasta to dry before you use it.
    3. For the sauce, cut the pumpkin into small cubes, cut the tomatoes into wedges, and chop a clove of garlic. Spread everything on a tray. Season with salt and pepper. Drizzle with maple syrup and 2 tablespoons of olive oil, mix well. Roast in the oven at 180 ° C for 30-35 minutes.
    4. Halve the red onion and cut into strips, finely chop the remaining three cloves of garlic. Heat the olive oil in a pan and sweat it until translucent. Caramelize with sugar, season with salt and pepper. Add tomato paste and sauté briefly. Deglaze with about 150 ml of water and let it boil down briefly. Add whipping cream, juice of a freshly squeezed orange + some orange zest and balsamic vinegar. Simmer for 5 minutes and season again to taste. Add the roasted pumpkin + tomatoes from the oven to the sauce and mix it.
    5. For the crunchy sage, heat the olive oil slightly in a pan, place the sage leaves next to each other in the pan and fry on both sides until crispy. Remove from the pan and season with a little fleur de sel.
    6. For the tagliatelle, bring a large pot of water to boil, salt well and cook the tagliatelle in it for about 5-6 minutes until al dente.
    7. Strain the pasta and add the hot pasta to the pan with the pumpkin and tomato sauce and mix well.
    8. Check the fish fillets for bones and remove them with tweezers. Cut the fish fillets into four pieces of around 150 g each, drizzle a little lemon juice on the skin side and season with fleur de sel.
    9. Heat the olive oil and a little butter with a pressed clove of garlic and fresh thyme. Fry the fish fillets with the skin side crispy for 4-5 minutes, turn once and let them steep.
    10. Serve the pasta with the fish and crispy sage. Sprinkle with dried flowers as desired.


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