Smoked Salmon & Mascarpone Anolini with Buttery Peas – q.b. Cucina

Ingredients

• 350 grams (2¼ cups) 00 pasta flour or all-purpose flour
• 50 grams (5 tablespoons) semola rimacinata or semolina flour
• 225 grams eggs (approximately 4 large eggs and 1 to 2 yolks)
• Semolina flour, for dusting
• 1 lemon
• 170 grams (6 ounces) hot-smoked salmon or lox, flaked or torn into pieces
• 140 grams (5 ounces) mascarpone
• 115 grams (4 ounces) whole milk ricotta
• 1 heaping tablespoon roughly chopped fresh dill, plus more for serving
• 1 heaping tablespoon minced chives, plus more for serving
• Kosher salt and freshly ground black pepper
• 115 grams (1 stick; ½ cup) unsalted butter, divided
• 115 grams (¾ cup) fresh or frozen and thawed green peas
• Crushed pink peppercorns, for serving (optional)