Instructions: Mix all the pasta ingredients together except the ink. Divide the mixture in two, adding the ink to one lot only. Knead the dough and roll out in the usual way. Cut the sheets on the tagliatelle cutter of a pasta machine.

For the sauce, sweat the finely chopped shallots in oil and butter.

Add the wine and allow it to almost evaporate. Add the cream, 1/4tsp of dry dill, and a few drops of lemon juice and bring to the boil.

Reduce the heat to very low.

To serve, cook the pasta in plenty of salted water. When al dente, strain and mix with the sauce. Take the pan off the heat, add the smoked salmon and season.

Mix well and garnish the pasta with small sprigs of dill, sprinkle with chopped chives and serve at once.

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