Tagliatelle with rosé sauce, smoked salmon and spinach

Preparation

1. Preheat the oven to 350°F (180°C).  
2. Spread a bit of rosé sauce at the bottom of a baking dish.  
3. Arrange the raw tagliatelle nests over the sauce.  
4. Stuff the center of each tagliatelle nest with smoked salmon slices, pressing them well into the nests.  
5. Add a few mozzarella cubes on top and press them in again.  
6. Cover with the remaining rosé sauce, ensuring the pasta is well coated.  
7. Drizzle with olive oil and pour the reserved mozzarella liquid along the sides of the dish.  
8. Cover with dampened and wrung-out parchment paper, then with aluminum foil.  
9. Bake for 40 minutes or until the pasta is fully cooked. Check doneness by inserting the tip of a knife.  
10. Once out of the oven, remove the foil and parchment paper, add a few more mozzarella cubes, and sprinkle with grated Parmesan. 
11. Return to the oven and broil until golden brown.  
12. Let rest, then sprinkle with Parmesan and fresh thyme before serving. 

Biotalia Tip: 

• For optimal pasta cooking, soak the tagliatelle in lukewarm water for 15 minutes before arranging them in the dish. This helps them cook more evenly and absorb the sauce better. Check the dish after 20 minutes of baking.  

• For a lighter version, replace part of the rosé sauce with vegetable broth.