1-First, gather all ingredients and bring a large pot of salted water to a boil for the pappardelle. Prepare citrus zest and juice for immediate use to retain their bright flavors. For the pasta dough, finely zest the citrus fruits and massage the zest into the combined flours, then add eggs and knead by hand for about 10 minutes or pulse in a food processor and knead for 5-10 minutes; wrap the dough and let it rest at room temperature for 30 minutes.

2-Second, roll out the rested dough and cut it into wide strips for pappardelle, dusting with semolina flour and layering with semolina to prevent sticking. For the salmon, preheat the oven to 275°F and thinly slice the orange, lemon, and fennel; toss with dill, olive oil, salt, and pepper. Line a baking dish with this mixture, season the salmon with salt and pepper, place it on top, drizzle with olive oil, and roast for about 45 minutes until tender, adding butter near the end to let it melt.

3-Third, while the salmon roasts, cook the pappardelle according to the homemade instructions in the boiling water for about 3 minutes until al dente. For the Italian G&T, combine the gin, Campari, and sweet vermouth in a glass filled with ice, then top with tonic water and garnish with rosemary or lemon peel as desired. This adds a fun, refreshing element to your meal prep.

4-Fourth, to finish the dish, season crème fraîche or sour cream with salt, pepper, and olive oil, spreading it on a serving dish. Drain the cooked pasta, reserving some pasta water, and melt butter to emulsify with the reserved water or substitute with olive oil and flaky salt; toss the pasta in this sauce. Serve the pasta over the creamy base, topped with flaked salmon, cooking juices, citrus zest, black pepper, and fresh herbs for a complete, harmonious plate.