Make oversized cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter

You'll need about 5 rectangles, 6x8- inch

Cook the pieces of pasta, a few at a time if necessary, until al dente

Drain and rinse under cold water, then lay out on paper towels

Preheat the oven to 400?F

To make the sauce, roast the whole peppers over charcoal or a gas flame or place under a broiler, turning several times, until the skin is charred all over

Cover with a paper towel to cool for about 10 minutes

Rub away charred skin with your fingertips

Cut peppers in half, seed, and coarsely chop

In a saucepan, com-bine the peppers and the 4 cups cream over medium heat and cook until the cream is reduced by half, 10 to 15 minutes

Transfer to a food processor or blender and puree until smooth

Season to taste with salt and cayenne pepper

Set aside

Reheat just before serving

To make filling, make sure ingredients are well chilled before preparing

Puree the salmon in a food processor or blender until as smooth as possible

Add salt and pepper to taste, and the eggs

Blend until well mixed then slowly add the 1 cup plus 2 tablespoons cream and puree until very smooth

Evenly spread salmon mixture over each sheet of pasta tapering off toward the edges

Starting on a short side, roll up each pasta sheet jelly-roll style

Repeat with the remaining pasta and filling

Wrap each roll in a double layer of cheesecloth and tie with cotton string in several places

In a wide pan, bring to a simmer in enough water to cover the pasta rolls

Add the rolls and simmer for 20 minutes

Transfer the rolls to a wire rack set over a tray to drain and rest for about 10 minutes

Unwrap the pasta and cut into 1-inch-wide slices

Rinse knife between each cut to prevent pasta color from bleeding onto the filling

To serve, spoon a pool of the reheated pepper sauce onto each preheated plate

Top with slices of pasta roll and garnish with sweet pepper and smelt eggs or caviar (if used)

Serve immediately