Source: Fine Cooking #132 (also at FineCooking.com)
Whenever I make fresh pasta for lasagne, I usually have a few sheets of pasta left over. I’ve already cooked them, so it’s too late to make spaghetti, so I’ll cut the sheets into wider noodles similar to pappardelle.
This pappardelle is quite elegant but comes together in no time. The original recipe calls for dried pappardelle (which would be much toothier), but it is equally delicious with my leftover fresh pasta.
If making with dried pasta, you would start by cooking the noodles.
Then make a quick sauce by sautéing a shallot, then adding the smoked salmon, then the garlic. Deglaze with some white wine, add the tomato paste and heavy cream, and thicken to form a sauce. Add some capers, chopped dill and lemon zest, and stir into the pasta.