Mezzelune – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: 4 servings
Italy Region / Locale: Italian Servings: 4 servingsMezzelune, meaning ‘half moons’ in Italian, is a captivating filled pasta reminiscent of the crescent moon. Originating from Italy’s northern regions, especially South Tyrol, this pasta is celebrated for its delicate, tender dough and diverse fillings. Traditionally, mezzelune is filled with a rich blend of local cheese, potatoes, spinach, or even meats, offering a taste of Italian rusticity combined with refined flavors.
Ingredients
- All-purpose flour – 2 cups / 240 g
- Eggs – 3 large
- Salt – 1/2 tsp
- Water – 1-2 tbsp as needed
- Ricotta cheese – 1 cup / 240 g
- Spinach – 1 cup / 30 g, cooked and chopped
- Parmesan cheese – 1/4 cup / 25 g, grated
- Nutmeg – A pinch
- Black pepper – To taste
Instructions
- Combine flour and salt in a bowl. Make a well in the center and add eggs. Gradually incorporate flour into eggs, adding water as necessary to form a smooth dough. Knead for 10 minutes, then cover and let rest for 30 minutes.
- Mix ricotta, spinach, Parmesan, nutmeg, and pepper. Adjust seasoning to taste.
- Roll out pasta dough thinly, cut into circles using a cutter, and place a teaspoon of filling in the center of each.
- Fold dough over filling to form a half-moon shape, pressing edges to seal. Ensure there are no air pockets.
- Boil a large pot of salted water. Cook mezzelune until they float to the top and are tender, about 3-4 minutes.
- Serve with a drizzle of olive oil or a light tomato sauce.
Substitutions
- Ricotta cheese -> Cottage cheese, blended for smoothness
- Spinach -> Kale or Swiss chard
- Parmesan cheese -> Grana Padano
Enhancements in the Next Evolution
- Enhance the dough flavor by adding a small amount of olive oil.
- Incorporate lemon zest into the filling for a brighter taste.
- Use a pasta machine for consistent dough thickness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
