Housemade pasta filled with fresh wild mushrooms, smoked gouda and mascarpone, topped with a tomato sauce.

In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Mix the flour into the eggs using a fork until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Make the Pasta Dough

In a skillet, heat the olive oil over medium heat. Add the chopped wild mushrooms and sauté for about 5-7 minutes until softened. Remove from heat and let cool slightly. In a bowl, combine the sautéed mushrooms, smoked Gouda, and mascarpone cheese. Mix well and season with salt and pepper to taste.

Prepare the Filling

After resting, divide the pasta dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Cut the rolled dough into squares (about 3 inches). Place a small spoonful of the mushroom filling in the center of each square. Fold the pasta over to form a triangle, sealing the edges by pressing firmly. Ensure there are no air pockets. You can use a fork to crimp the edges for extra sealing.

Fill the Pasta

Bring a large pot of salted water to a boil. Carefully add the mezzaluna pasta and cook for about 3-4 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon.

Cook the Pasta

In a separate saucepan, heat your favorite tomato sauce. Serve the cooked mezzaluna pasta topped with the warm tomato sauce and garnish with fresh herbs if desired.

Serve with Tomato Sauce

All-purpose flour

Eggs

Salt

Wild mushrooms (chopped)

Smoked Gouda cheese (shredded)

Mascarpone cheese

Olive oil

Mezzaluna Pasta

Make Mezzaluna Pasta Recipe in just 1h 30m. Housemade pasta filled with fresh wild mushrooms, smoked gouda and mascarpone, topped with a tomato sauce.

Mezzaluna Pasta Recipe

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