Homemade Pasta from Walliserhof Grand-Hotel & Spa

Enjoy Timo Zimmer's pasta at home:

Now that the days are getting shorter again and the temperatures have dropped sharply, we are increasingly in the mood for hearty and warm food. Of course, a salad should not be missing, but now again as a side dish and not as a main course. After the hearty festive season, we want to make a few resolutions or simply start the new year on a healthy note. A portion of noodles is also welcome, and when this wonderfully light, lemony and creamy sauce with salmon is served, some family members cheer loudly. The practical thing about this light cream sauce with a hint of lemon is that it can also be served with strips of vegetables or chicken breast. So it's very variable.

P.S.: We make our own vegetable soup, because we need a lot of it, as we make all our sauces ourselves, as well as our soups. But we don't always have the time or the vegetable soups (frozen leftovers) to make it ourselves at home. If it is not possible to make the vegetable soup yourself, then using vegetable soup powder mixed with water does nothing for the sauce.

Ingredients for 2 persons:

  • 140g Homemade pasta from the Walliserhof Grand Hotel & Spa 250g
  • Salmon, fresh, without skin
  • 1 tsp lemon pepper
  • 1 tsp sea salt
  • 1 tbsp flour (can also be omitted)
  • 1 tbsp olive oil
  • 1 shallot
  • 25 ml white wine
  • 50 ml vegetable soup
  • ½ lemon, juice
  • 125 ml cream
  • 7 g cornflour (starch)
  • A handful of baby spinach Dill, fresh
  • Dill, fresh


  • Bring a small pot of salted water to the boil.
  • In the meantime, cut the salmon into cubes and season with lemon pepper and sea salt, sprinkle with flour and mix again.
  • Finely chop the shallot and squeeze the lemon half.
  • Heat the olive oil in a non-stick frying pan and fry the salmon cubes briefly but hot.
  • Once the cubes have taken on some colour all around, remove from the pan and set aside.
  • Add the festive pasta to the pan with the boiling water and simmer for 6 minutes.
  • In the meantime, briefly sauté the chopped shallot in the same pan and deglaze with white wine and vegetable stock.
  • Bring to the boil briefly.
  • Mix the cornflour with the lemon juice and add to the stock.
  • Bring the sauce to the boil again and then add the cream.
  • Add the sautéed salmon cubes and the cooked pasta to the sauce and bring to the boil briefly.
  • Add the chopped dill and the baby spinach.
  • Season to taste with sea salt and a little lemon pepper.




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