Pasta with Smoked Trout

In a bowl, combine whole-wheat and pastry flours, eggs, olive oil, salt, and 1-2 tablespoons of water. Using the dough hook of a mixer, knead into a smooth, firm dough (knead in extra water if the dough is too dry).

Sprinkle work surface with flour. Turn out the dough and knead vigorously with lightly-floured hands for 5 minutes. Wrap dough in plastic wrap and refrigerate 1 hour.

Using a pasta machine, roll out dough to a thickness of approximately 1/8 inch on a floured work surface. Add more flour to the work surface as necessary to prevent sticking.

Sprinkle a baking sheet with semolina flour. Use pasta machine to cut dough sheets into noodles the size of fettuccine. Form small nests of noodles and set on the prepared baking sheet.

Peel onions and dice finely. Rinse dill, remove stems and chop fronds finely. With your hands, tear smoked trout fillets into bite-sized pieces.

Heat canola oil in a pan over medium heat. Cook onions, stirring frequently, until lightly browned. Bring a large pot of salted water to a boil.

In another pot, combine vodka or fish stock and soy creamer. Simmer until creamy, about 3 minutes. Keep sauce warm.

Cook pasta in boiling salted water until al dente, 3-4 minutes.

Drain pasta and return to pot. Bring sauce to a boil. Pour over pasta and toss to coat. Gently fold in trout pieces and dill. Season with salt and pepper.