In a bowl, mix 3 egg yolks with one full egg, 1 tsp kosher salt and 1 tbsp olive oil. On a large clean kitchen surface, dump the flour into a heap and form it into a well shape. Carefully pour egg mixture into the well of flour. Slowly, with two fingers or a fork stir the egg mixture in the well incorporating small amounts of flour from the walls of the well, little by little. Try not to break the edges of the flour. Mix until a ball of dough forms. Add water or flour as necessary if too dry or too wet.

Kneed ball of dough to activate gluten, 5-7 minutes. Wrap tightly in saran wrap and refrigerate 30 minutes.

Blanch green peas for 20 seconds in boiling water. Immediately strain and transfer to ice bath. Set aside 1/4 cup of the peas. Blend remaining 1/2 cup peas, with brioche bread and mascarpone cheese until smooth. If necessary, add 1-2 tbsp olive oil.

Remove dough from refrigerator and saran wrap. Cut into thirds and one by one roll through pasta machine, gradually thinning the dough, until you have a long sheet that is semi-translucent. Lay down on a floured kitchen surface and cut into circles using a cookie cutter or empty can.

Spoon 1 tsp of filling into the center of each disk of dough. Fold the disk in half and press edges together lightly until they stick. If necessary, you can use a drop of water on your finger to re-wet the inner edge of the dough to help it stick. Cross and pinch the two ends of the half circle and set on a floured cookie sheet. Repeat with all of the dough.

In a large sauté pan heat canola oil on medium/high heat. Add pancetta to the pan and cook until fat is rendered. Add shallots and cook until translucent. Deglaze pan with chicken stock.

Cook the pasta in salted boiling water until all cappelletti rise and float at the surface. Reserve 1/4 cup pasta water. Strain pasta and add to sauté pan with pancetta and shallots. On high heat, add remaining blanched peas and butter. Add reserved pasta water if necessary. Toss until fully coated.

Plate and top with micro greens and fresh black pepper.