These herbed salmon pasta spirals are a delightful twist on traditional pasta rolls, featuring a flavorful salmon filling and baked to perfection in a rich marinara sauce.
Ingredients
2 cups flour
1 teaspoon salt
1 large egg
1/4 cup cold water
1 cup cooked salmon
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
1 cup fresh spinach
1 large egg
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
to taste N/A salt
1 tablespoon olive oil
2 cups marinara sauce
1 teaspoon cumin
1 teaspoon paprika
for garnish N/A parsley
Method
In a large bowl, mix together flour and salt. Create a well in the center, crack an egg into it, and pour in some cold water. Stir until the mixture becomes a shaggy dough, then bring it together with your hands.
Knead the dough on a floured surface until it's smooth and elastic, adding more flour if needed. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least an hour.
While the dough is resting, flake the cooked salmon into a bowl using a fork. Combine it with breadcrumbs and grated Parmesan cheese. Add in fresh spinach, beaten eggs, minced garlic, black pepper, cayenne pepper, and a pinch of salt. Mix until everything is well incorporated, then cover and refrigerate.
Preheat your oven to 375°F (190°C).
On a floured surface, roll the pasta dough out into a rectangle, about 14x12 inches and 1/8 inch thick.
Spread the salmon mixture evenly on the dough, leaving a 3-inch border on one long side. Lightly brush the border with water, then roll the dough tightly from the filled side, pinching the seam to secure it.
Trim any excess dough from the ends and cut the roll into 8 equal pieces. Place the slices on their sides and gently flatten them.
In a nonstick skillet, heat a tablespoon of olive oil over medium heat. Cook the pasta spirals until they are golden brown, approximately 3 minutes per side.
In a baking dish, pour in some marinara sauce and mix in cumin and paprika. Arrange the browned pasta spirals in the sauce and sprinkle with extra Parmesan cheese.
Bake in the preheated oven for 25 to 30 minutes, until the top is golden and bubbly. Let it sit for 5 minutes before serving, drizzling with olive oil and garnishing with chopped parsley.
