Mezzaluna Pasta Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   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.

2. 2

   Prepare the Filling

   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.

3. 3

   Roll Out the Dough

   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.

4. 4

   Fill the Pasta

   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.

5. 5

   Cook 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.

6. 6

   Serve with Tomato Sauce

   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.