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Are you looking for a quick and delicious dinner that requires minimal effort on your part? Look no further than this easy yet tasty Mezzaluna Pasta Recipe. This simple yet flavourful dish is perfect for busy home cooks who want a delectable meal in a short time. Read on to discover how to make it!
The Mezzaluna is a type of Italian pasta that gets its name from its half-moon shape. It’s made with durum wheat flour and semolina, which gives it a firm texture that can stand up to heartier sauces. And because it’s cut into small pieces, it cooks quickly – making it an ideal weeknight meal.
How To Make Mezzaluna Pasta
If you love pasta but don’t always have the time to make it from scratch, then this Mezzaluna Pasta Recipe is for you! With just a few simple ingredients and a little bit of time, you can have delicious homemade pasta that is sure to please even the pickiest eaters.
Ingredients
For the pasta dough:
- ¾ cup (100 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
For the filling:
- ½ cup whole milk basket-strained ricotta cheese
- ¼ cup Parmesan cheese, grated
- ¼ cup mascarpone
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup assorted herbs, like parsley, dill, thyme, or tarragon, finely chopped
For the eggplant sauce and assembly:
- ¼ cup olive oil, plus more if needed
- 3 tablespoons unsalted butter
- 1 large eggplant, stem removed and diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon capers, roughly chopped
- ½ teaspoon red pepper flakes
Step By Step Instructions To Make Mezzaluna Pasta
Make the pasta dough:
Step 1
Turn the flour mixture onto a clean surface after mixing it with salt in a large bowl.
Step 2
In the center of the flour mixture, create a well with your knuckles. Fill the well with flour and leave a thin layer at the bottom.
Step 3
In the well, crack the egg. Whisk the egg with a fork until it becomes frothy. Adding flour to the mixture with the other hand will make it easier to handle.
Step 4
Using a bench scraper, cut in the remaining flour when the egg flour mixture is no longer runny.
Step 5
Make a smooth ball of dough by kneading it with your hands for 5–10 minutes Whenever you press the dough with your finger, it should lightly spring back but otherwise should hold its shape.
Step 6
Place the dough in the refrigerator for 30 minutes after wrapping it in plastic wrap.
Make the pasta filling:
Step 1
Mix the ricotta, Parmesan, mascarpone, and olive oil in a medium bowl, and season with salt and pepper to taste.
Step 2
Combine the cheese mixture with the herbs and set it aside.
Make the eggplant sauce and assemble the mezzaluna:
Step 1
Warm the oil and butter in a large skillet over medium heat.
Step 2
Toss the eggplant with the oil mixture and coat well.
Step 3
Add salt and pepper to the eggplant, and cook until golden brown and very tender, 10-12 minutes. As the cooking process progresses, add more oil as necessary.
Step 4
Season with salt and pepper and add the minced garlic, tomato paste, capers, and red pepper flakes.
Step 5
The eggplant mixture needs to become uniform and loose, with some large chunks of eggplant still visible, and the flavors must have melded together (for another 5 minutes).
Step 6
Take a taste of the eggplant mixture and set it aside.
Step 7
Flour the work surface lightly before rolling out the dough.
Step 8
It is best to roll the dough into a single layer using a rolling pin, a tabletop pasta roller, or a stand mixer attachment for making pasta.
Step 9
Cut circles out of the dough with a 3- to 4-inch cookie cutter.
Step 10
Portion out the filling across the top half of each circle with a piping bag or teaspoon. Keep it to a heaping teaspoon or so and avoid overfilling.
Step 11
Wet the edges of each circle with a very thin swipe of water using a pastry brush or finger.
Step 12
Use your fingers to seal the pasta into a half-moon shape by folding the bottom half of the round over the filling. If desired, use a pasta crimper or fork to lightly pattern the edges.
Step 13
Boil a large pot of salted water.
Step 14
Boil the mezzaluna for 2 to 3 minutes until tender and cooked through.
Step 15
Transfer the cooked pasta to plates with a slotted spoon.
Step 16
Over the pasta, spoon the warm eggplant mixture and serve immediately.
Mezzaluna Pasta Fillings
Cheese-and-herb mezzaluna: Add some zing to your mezzaluna pasta with this cheese-and-herb filling. A blend of sharp cheeses, fresh herbs, and a touch of garlic gives this filling its flavor.
Seafood mezzaluna: This Mezzaluna Pasta Recipe features a creamy seafood sauce, made with a variety of seafood including shrimp, lobster, and crab. The sauce is then used to fill mezzaluna pasta, which is then baked in the oven until golden brown.
Roasted-vegetable mezzaluna: Roasted-vegetable mezzaluna is a flavorful and healthy option for pasta filling. Roasting the vegetables before adding them to the filling helps to bring out their natural flavors and gives the filling a smoky flavor.
Conclusion
Making a mezzaluna pasta dish at home is truly an easy and rewarding experience. The simple yet delicious flavors of this classic Mezzaluna Pasta Recipe are sure to please any palate, from young children to adults alike! Using fresh ingredients when available makes for a more flavorful dish that can be enjoyed on its own or as part of a larger meal.
Check out these delicious recipes
Mezzaluna Pasta Recipe
Ingredients
For the pasta dough:
- ¾ cup (100 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
For the filling:
- ½ cup whole milk basket-strained ricotta cheese
- ¼ cup Parmesan cheese, grated
- ¼ cup mascarpone
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup assorted herbs, like parsley, dill, thyme, or tarragon, finely chopped
For the eggplant sauce and assembly:
- ¼ cup olive oil, plus more if needed
- 3 tablespoons unsalted butter
- 1 large eggplant, stem removed and diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon capers, roughly chopped
- ½ teaspoon red pepper flakes
Instructions
Make the pasta dough:
- Turn the flour mixture onto a clean surface after mixing it with salt in a large bowl.
- In the center of the flour mixture, create a well with your knuckles. Fill the well with flour and leave a thin layer at the bottom.
- In the well, crack the egg. Whisk the egg with a fork until it becomes frothy. Adding flour to the mixture with the other hand will make it easier to handle.
- Using a bench scraper, cut in the remaining flour when the egg flour mixture is no longer runny.
- Make a smooth ball of dough by kneading it with your hands for 5–10 minutes Whenever you press the dough with your finger, it should lightly spring back but otherwise should hold its shape.
- Place the dough in the refrigerator for 30 minutes after wrapping it in plastic wrap.
Make the pasta filling:
- Mix the ricotta, Parmesan, mascarpone, and olive oil in a medium bowl, and season with salt and pepper to taste.
- Combine the cheese mixture with the herbs and set it aside.
Make the eggplant sauce and assemble the mezzaluna:
- Warm the oil and butter in a large skillet over medium heat.
- Toss the eggplant with the oil mixture and coat well.
- Add salt and pepper to the eggplant, and cook until golden brown and very tender, 10-12 minutes. As the cooking process progresses, add more oil as necessary.
- Season with salt and pepper and add the minced garlic, tomato paste, capers, and red pepper flakes.
- The eggplant mixture needs to become uniform and loose, with some large chunks of eggplant still visible, and the flavors must have melded together (for another 5 minutes).
- Take a taste of the eggplant mixture and set it aside.
- Flour the work surface lightly before rolling out the dough.
- It is best to roll the dough into a single layer using a rolling pin, a tabletop pasta roller, or a stand mixer attachment for making pasta.
- Cut circles out of the dough with a 3- to 4-inch cookie cutter.
- Portion out the filling across the top half of each circle with a piping bag or teaspoon. Keep it to a heaping teaspoon or so and avoid overfilling.
- Wet the edges of each circle with a very thin swipe of water using a pastry brush or finger.
- Use your fingers to seal the pasta into a half-moon shape by folding the bottom half of the round over the filling. If desired, use a pasta crimper or fork to lightly pattern the edges.
- Boil a large pot of salted water.
- Boil the mezzaluna for 2 to 3 minutes until tender and cooked through.
- Transfer the cooked pasta to plates with a slotted spoon.
- Over the pasta, spoon the warm eggplant mixture and serve immediately.