Smoked salmon capelletti with a lemon cream sauce, capers and dill
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Cooking tools:
- Pasta machine
- Bench scraper
- Cookie cutter
- Microplane
- Mixing bowl
- Fork
- Whisk
- Chef's knife
- Glass
- Baking sheet
- Parchment paper
- Plastic wrap
- Zip-top bag
- Airtight container
- Pot
- Skillet
- Stove
Ingredients
- 350 ‘00’ flour
- 50g semola flour (use 400g ‘00’ if you wish)
- 228g eggs
- 200g smoked salmon (you’ll need 400g of smoked salmon all up)
- 200g ricotta
- Juice of half a lemon
- Salt
- Pepper
- 250ml cream
- 1 cup finely grated parmesan
- 200g smoked salmon, broken apart into bite size pieces
- Juice of half a lemon and lemon zest to finish
- 2 – 3 tablespoons of capers
- Fresh dill
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