Spinach & Egg Pasta With Hot-Smoked Salmon

Ingredients

• 150 gram (5 ounces) fresh (baby or mature) spinach
• 500 gram 00 pasta flour (3¼ to 4 cups plus 5 tablespoons; or 500 grams/about 4 cups plus 3 tablespoons all-purpose flour), divided, plus more for dusting
• 150 gram (3 large) eggs, divided
• 60 gram (3 to 4 large) egg yolks, divided
• Semolina flour or cornmeal, for dusting (optional)
• 28 gram (2 tablespoons) unsalted butter
• 1 large shallot, minced
• 130 gram (1 cup) fresh or thawed green peas
• Kosher salt and freshly ground black pepper
• 150 gram (2/3 cup) mascarpone
• 150 gram (2/3 cup) whole milk ricotta, whipped until smooth in a food processor if you have time
• 1 1/2 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
• 170 gram (6 ounces) hot-smoked salmon, flaked into bite-sized pieces
• 20 gram (about 1/4 cup) finely grated Parmigiano-Reggiano
• Finely chopped fresh herbs like dill, chives, mint, or parsley, for serving