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Recipe: Salmon Cappellaci by Mateo Zielonka

We had so much fun at our recent event: Pasta & That. We also had lots of requests for written recipes from the night, so we listened.

First up is the recipe from Mateo Zielonka's Salmon Cappellaci dish. Enjoy!

Serves 6 people

Part 1: Two-tone pasta

Purple pasta ingredients:

  • 3 large crapaudine beetroot
  • 2 eggs (we use St Ewe's)
  • 00 Pasta flour (weighed once you have strained the above)

Regular pasta ingredients:

  • 2 eggs (St Ewe's)
  • 200g 00 pasta flour

Purple pasta method:

  1. Put your beetroot (skin on) and eggs in a high powered blender.
  2. Blitz for a few minutes until it is liquid.
  3. Pass through a fine sieve to collect the liquid.
  4. Weigh the liquid and use double the amount of 00 flour to liquid and mix quickly to form a pasta dough.
  5. Rest in the fridge for a few hours.

Regular pasta method:

  1. Place the flour onto a work surface or into a bowl.
  2. Crack your eggs into the middle and mix with a fork until a dough forms, knead for a few minutes.
  3. Rest in the fridge for a few hours.



To roll the two tone pasta:

  1. Roll each dough very slightly in the machine until they both reach a medium rectangle
  2. Cut strips out of both rectangles.
  3. Place these strips alternately next to each other on the work bench (as pictured).
  4. Press together slightly and roll as usual through your pasta machine.


Part 2: Filling


  • 350g Salmon
  • 170g Mascarpone
  • 40g Capers
  • Zest of 2 lemons
  • Salt/pepper to taste
  • 2kg rolled pasta dough




  1. Clean salmon fillet, remove the skin & fish bones
  2. Chop the salmon & capers finely, mix with the mascarpone and lemon zest. Season to taste.
  3. Place in the fridge for 30 minutes min
  4. Apply 15-20g of the filling to each square of pasta
  5. Serve with a butter & dill sauce


Follow Mateo on Instagram and thank us later!

Photography by Caitlin Isola