Spelt noodles with salmon

Total time: 1hr 40m
Preparation Time: 40m

For 4 people


Vanessa (FOOBY Team)

Nutritional Information

Contains 849 Kcal, 49g Protein, 57g Carbohydrates, 44g Fat


  • Pasta dough
  • 320 g light spelt flour
  • 4 fresh eggs
  • a little white flour
  • salted water, boiling
  • 1 tbsp olive oil
  • Fish
  • oil for frying
  • 600 g salmon fillets, diced
  • 0.75 tsp salt
  • a little pepper
  • 2 shallot, finely chopped
  • 150 g leek, thinly sliced
  • 2 dl Prosecco
  • 150 g plain organic cream cheese
  • 1 dl vegetable bouillon
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Pasta dough

    Tip the flour on to the work surface and create a well in the centre. Crack the eggs into the well, beat the eggs in the well using a fork, gradually mixing in the flour from the inner edges to create a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, wrap in cling film and leave to rest at room temperature for approx. 1 hr.
  • Halve the dough, roll out to approx. 2 mm thick on a lightly floured surface. Loosely fold the dough twice, cut into noodles approx. 1 cm wide, repeat the process with the remainder of the dough. Cook the noodles in salted water until al dente, drain. Return the noodles to the pan, add the oil, cover and set aside.
  • Fish

    Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 2 mins., remove from the pan, season. In the same pan, sauté the shallots and leek with a dash of oil for approx. 1 min. Pour in the Prosecco and stock, bring to the boil. Stir in the cream cheese. Return the fish to the pan and heat gently. Plate up the noodles with the sauce, garnish with parsley.
  • Tip:

    Quicker method: Use 2 rolls of pasta dough (approx. 125 g each).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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