黑白宽意大利面条炒燻三文鱼Black and White Tagliatelle with Smoked Salmon

把所有面团材料混合，（墨鱼汁除外）；搓成面团后分2份，其中一份拌入墨鱼汁。把面团搁置，醒至少20分钟后以绞面机杆薄片，再通过切刀切成宽面条。Mix all pasta ingredients together except the ink. Divide the dough in two, adding the ink to one of the dough. Knead the dough then let it rest for 20 minutes. Roll out and cut the sheets on the tagliatelle cutter of the pasta machine.

起锅热橄榄油和牛油，先把葱头爆香，然后加入白酒煮至酒精蒸发，加入鲜奶油和莳萝茸， 并加少许柠檬汁，煮至滚后转小火。To make the sauce, sweat the finely chopped shallots in oil and butter. Add the wine and allow almost evaporating, adding the cream, then chopped dill and a few drops of lemon juice, and bringing to the boil. Reduce the heat to very low.

煮大锅加盐滚水，把面条烫熟，但不要过软，然后滴干。To serve, cook the pasta in plenty of salted water. When al dente and strain.

把面团和炒料混合，熄火后加入三文鱼和调味料，搅拌均匀。撒上鲜莳萝和细香葱茸即可上桌。Mix with sauce. Take the pan off the heat, add the smoked salmon and seasonings. Mix well, garnish with small sprigs of dill, sprinkle with chopped chives and serve at once.