1-First, start with the cocktail to set the mood. Combine 2 ounces gin, ½ ounce Campari, and ½ ounce sweet vermouth over ice in a glass, then top with 4 ounces tonic water and garnish with a sprig of rosemary and/or lemon peel for a refreshing start. While the cocktail chills, prepare the pasta dough by mixing 300 grams ‘00’ or all-purpose flour with 50 grams semola rimacinata or semolina flour and the zest of 1 large orange and 2 large lemons in a bowl. Add 200 grams egg (about 3 whole eggs and 1 2 yolks) and knead for about 10 minutes until smooth, then let it rest for 30 minutes.

2-Next, prepare the salmon by preheating your oven to a low temperature. Thinly slice 1 orange, 1 lemon, and 1 small or ½ large fennel bulb, then arrange them on a baking sheet. Place the 1 lb salmon fillet on top, toss with ⅓ cup olive oil, a few sprigs of dill, salt, and pepper. Roast until nearly done, then add 3 tablespoons butter for richness. Meanwhile, roll out the rested pasta dough thinly and cut it into strips for the pappardelle.

3-Bring a large pot of salted water to a boil and cook the pappardelle briefly until al dente. For the sauce, in a skillet, heat the citrus butter from the salmon roasting pan. Spread 8 ounces crème fraîche or full-fat sour cream on a platter, top with the citrus butter sauce, and toss the cooked pasta in an emulsified butter sauce made from ½ cup salted butter or olive oil, extra-virgin olive oil, salt, and pepper. Finally, assemble by adding the flaked salmon, juices, zest, fresh herbs like dill and mint, and serve immediately.