Wholemeal Conchiglioni with Cream of Asparagus and Salmon

Dough ingredients:

• Whole durum wheat semolina flour 300gr
• Water 112ml

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

Bronze drawn striped conchiglioni

Dough procedure:

How to Make Whole Wheat Conchiglioni with Pastaio

1. Turn on your trusty Pastaio and add flour until you reach 300g.
2. Press the “Pasta V” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity.
3. In the measuring cup add water up to about 120ml. Add the water slowly, taking no less than 45/60 seconds to pour it all in.
4. If you use the bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the kneading cycle, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well .
6. Once the kneading cycle is complete, the machine will automatically switch to extrusion . Once all the dough has been extruded, lay it out to dry .

Seasoning ingredients:

• asparagus 200g
• smoked salmon 200g
• cream 100ml
• shallot 1
• broth 2 romaioli
• salt to taste
• oil to taste

Seasoning procedure:

How to give a twist to whole wheat pasta with a tasty and balanced sauce

1. Finely chop the shallot and place it in a pan with a drizzle of hot oil .
2. Cut the asparagus into rounds, taking care to leave the tips whole, and add them to the pan with a pinch of salt. Sauté them to flavor them and add the broth to cook them evenly.
3. Put a pot of salted water on to boil.
4. Remove the asparagus tips and set aside.
5. Transfer the asparagus to a tall container, add the cream and blend with an immersion blender until you obtain a smooth cream .
6. Return the asparagus cream to the same pan, cut the salmon and add it.
7. When the water boils, cook the pasta for a few minutes and drain it directly into the sauce, tossing it to combine everything.
8. Plate and add the asparagus tips before serving.

Enjoy your meal!