Classic Homemade Mezzaluna Pasta: A Step-by-Step Guide

Ingredients

1 Mezzaluna knife
2 cups of all-purpose flour
2 large eggs
1 tablespoon of olive oil
1 teaspoon of salt
1/2 cup of ricotta cheese
1/4 cup of grated Parmesan cheese
1/2 teaspoon of freshly ground black pepper
1/2 cup of fresh spinach, finely chopped
1/2 cup of fresh basil leaves, finely chopped
1 tablespoon of unsalted butter
1 clove of garlic, minced
1/2 cup of marinara sauce

Steps and instructions

In a large bowl, combine the all-purpose flour and salt. Make a well in the center.
In the well, add the eggs and olive oil. Gradually mix the eggs and olive oil into the flour until a dough forms.
Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. Wrap it in plastic and let it rest for 30 minutes.
In a separate bowl, combine the ricotta cheese, Parmesan cheese, black pepper, chopped spinach, and chopped basil. Mix until well combined to make the filling.
After the dough has rested, divide it into two parts. Roll out one part into a thin sheet. Cut out circles using a round cutter or a glass.
Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges with your fingers or the Mezzaluna knife to seal.
Bring a large pot of salted water to a boil. Cook the Mezzaluna in the boiling water for about 5 minutes, until they float to the top.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Drain the Mezzaluna and add them to the skillet. Toss gently to coat with the butter and garlic.
Serve the Mezzaluna with marinara sauce and additional grated Parmesan cheese on top.

Tools for making

Mezzaluna knife - A curved knife with two handles used for chopping and mincing ingredients.
Large bowl - A container used for mixing ingredients.
Plastic wrap - Used to wrap the dough and let it rest.
Rolling pin - A cylindrical tool used to roll out the dough.
Round cutter or glass - Used to cut out circles from the rolled-out dough.
Flour - Used for dusting the surface and preventing sticking.
Skillet - A frying pan with a flat bottom and low sides, used for sautéing the Mezzaluna.
Large pot - A cooking vessel used for boiling water to cook the Mezzaluna.
Spatula - A utensil with a flat, flexible blade used for flipping and serving the Mezzaluna.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Substitute the ricotta cheese with goat cheese or feta cheese for a different flavor profile.
Add cooked and crumbled bacon or pancetta to the filling for a meaty variation.
Try using different herbs such as parsley, thyme, or oregano in place of basil.
Make a vegetarian version by omitting the cheese and adding sautéed mushrooms and onions to the filling.
For a vegan option, replace the eggs with a flaxseed egg substitute and use vegan cheese alternatives.
Experiment with different fillings such as roasted butternut squash, caramelized onions, or sun-dried tomatoes.
Instead of boiling the Mezzaluna, try baking them in the oven for a crispy texture.
Serve with a different sauce such as pesto, alfredo sauce, or a lemon butter sauce.
Add a sprinkle of red pepper flakes for a spicy kick.

Recipe overview

Enjoy a taste of Italy in the comfort of your own home with this traditional Mezzaluna recipe. Mezzaluna, meaning 'half moon' in Italian, refers both to the pasta's distinct semi-circular shape and the knife used to create it. Made with a savory blend of fresh spinach, basil, ricotta, and Parmesan encased in homemade pasta dough, these delightful pockets of flavor are sure to be a hit at your dinner table. This recipe requires a bit of time and effort, but the outcome is incredibly rewarding. The process involves making the pasta dough from scratch, preparing the cheesy filling, and assembling and cooking the Mezzaluna. Once cooked, they are gently tossed in a buttery, garlicky sauce and served with a side of marinara sauce for an added kick. The result is a dish that's delicious, comforting, and truly Italian. So put on your apron, grab your Mezzaluna knife, and get ready to impress with this fantastic homemade pasta dish!

Common questions

Can I use a different type of knife instead of a Mezzaluna? No, a Mezzaluna knife is specifically designed for this recipe and will make it easier to shape the pasta dough and seal the edges of the Mezzaluna.
Can I use a different type of cheese for the filling? Yes, you can experiment with different types of cheese according to your preference. However, ricotta and Parmesan cheese provide a traditional and delicious flavor combination for the filling.
Can I substitute the spinach and basil with other ingredients? Certainly, you can customize the filling by using other finely chopped vegetables or herbs of your choice. Just make sure to adjust the quantities accordingly.
Can I make the Mezzaluna in advance? Yes, you can prepare the Mezzaluna ahead of time and store them in the refrigerator on a floured tray or parchment paper. Just make sure to cover them to prevent drying out.
How long can I store the cooked Mezzaluna? The cooked Mezzaluna can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a skillet with a little butter or olive oil before serving.

Serving dishes and utensils

Large mixing bowl - Used for combining the flour, eggs, and olive oil.
Plastic wrap - Used for wrapping the dough and letting it rest.
Rolling pin - Used for rolling out the dough into a thin sheet.
Round cutter or glass - Used for cutting out circles from the rolled-out dough.
Mezzaluna knife - Used for sealing the Mezzaluna and pressing the edges.
Large pot - Used for boiling water to cook the Mezzaluna.
Skillet - Used for melting butter and sautéing the minced garlic.
Slotted spoon - Used for scooping out the cooked Mezzaluna from the boiling water.

Origin stories

Delectable pockets of pasta joy, Mezzaluna, which translates to "half moon", is a native dish of Italy. It is named after its lunar shape, emulating the serene beauty of the tranquil Italian nights. The pasta dough, a canvas for the artisan, is filled with a myriad of savoury delights - often cheeses, herbs, and sometimes meat. The filling is a testament to the regional variety in Italy, where every household, every nonna, has her own traditional recipe, passed down through generations. The intriguing aspect of Mezzaluna is the tool used to craft it. The Mezzaluna knife, echoing the shape of the pasta, is a signature tool in the Italian kitchen, and is used to both shape the pasta and chop the filling, reflecting the ingenuity and resourcefulness of Italian cooks. A plate of Mezzaluna serves not just a meal, but a slice of Italian heritage, an experience of rustic simplicity elevated to culinary artistry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.