Prepare the pasta in boiling salted water according to the instructions on the packet. Drain capers. Cook peas in boiling salted water for about 1 minute, drain. Wash herbs, shake dry, pluck leaves from stalks and chop coarsely.
Finely grate the parmesan. Mix about half of the herbs, capers, peas, ricotta, eggs and parmesan, season with salt and pepper.
Place 2 approx. 30 cm pieces of foil crosswise on top of each other. Place a greased springform pan (24 cm Ø) on top, wrap foil firmly around it. Drain the pasta and mix with the egg and cheese mixture.
Pour the mixture into the springform pan, press firmly. Roughly grind the mozzarella. Grate the gouda finely. Sprinkle cheese over the noodles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.
Remove from the oven, carefully remove from the mould and arrange. Sprinkle with the remaining herbs.