Mezzelune are a delicate form of pasta that are folded over into a semi-circle shape, allowing them to enclose the most sumptuous of fillings. If you’re an avid home cook, you may also be aware of the word mezzaluna, which describes the blade of a curved knife with two handles, used in a rocking motion to finely chop herbs. Notice a similarity? The word mezzelune originates from the Italian meaning ‘half moons’; a fitting description for this eponymously named pasta.
Serves: 2
Prep time: 1 hour
Calories per serving: 427kcal
Ingredients
- 200g ‘00’ flour (plus more for dusting your work surface)
- 2 large eggs
Utensils
- Pasta machine or rolling pin
- 7cm cookie cutter
Method
Part 1: Making the dough
- Place the flour onto a clean work surface and form a well in the middle using your hands. Add the eggs to the centre and mix together all of the ingredients little by little, first with a fork and then with your hands, working from the inside out.
- Knead the dough until it is smooth and elastic (around 5 minutes). Wrap in cling film and leave to rest in the fridge for at least 20 minutes.
- After the dough has rested, lightly dust with flour and press into a rectangle shape.
- If you have a pasta machine, work in batches to roll out the dough. Start at the thickest setting and work your way down. Settings 5-6 should be the best for this pasta but keep in mind that the thicker it is, the easier it will be for it to hold its shape when cooking.
- If you do not have a pasta machine, use a rolling pin to roll the dough until thin (around the thickness of a 2p coin).
4. Once you have a flat sheet of dough, use a sharp cookie cutter, cut out rounds of approximately 7cm; you should have about 36 pieces. Cover these with a damp tea towel to prevent them from drying out.
5. Working in batches, fill 5-6 pasta rounds at a time: Lay each round flat on a countertop and place about a tablespoon of filling in the centre of each. With your finger, dampen the outer edge with a little bit of water and fold over to create a half-moon shape. (Be careful not to use too much water to seal as this will make your dough soggy and stick to the counter.) Press to seal. Continue filling until all of the dough is used up.
Part 2: Cooking your mezzelune
- When you’ve finished shaping all of your mezzelune, bring a large pan of water to a boil with a generous sprinkle of salt. Add your pasta to the water with a slotted spoon, and cook for 2-3 minutes until al-dente.
- Strain your pasta, reserving a little bit of the pasta water. Serve with a sauce of your choice.
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