Linda’s Mezzelune with Ricotta and Spinach

There’s no doubt that after working for Pasta Grannies, I’ve become even more obsessed with pasta. I remember when I first moved to London, I used to have pasta-making parties with my Italian friends, who were all from different parts of Italy. Making orecchiette with my friend Marina from Puglia was a particularly cherished memory. That’s exactly what I did last weekend—inviting everyone over to make ravioli! In the end, we spontaneously decided to make mezzalune, and they turned out really well! We made so many, thinking we’d freeze them, but we ended up eating them all! It’s such a fun activity to do with friends, family, and kids.

Ingredients

Method

Nutrition

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Step 1

Start by making the dough. Put the flour in a bowl, create a well in the center, and crack in 3 eggs. Gently incorporate the eggs into the flour using a fork, and knead for a few minutes.

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For

4

M

I

For the dough

300

g

00 flour

3

eggs

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Per Serving

Calories

2127kcal

Fat

116g

Carbs

172g

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Notes

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