Ingredients for 4 people:

  • 250 gr spelt flour
  • 2 potatoes
  • 250 gr rosole
  • 1 leek
  • Water (as needed)
  • Extra virgin olive oil (as needed)
  • Cervia salt (as needed)
  • Black pepper (as needed)


Onto a wooden board, shape the flour into a volcano with a large hole in the centre. Add a pinch of salt and knead while pouring water until obtaining a homogeneous dough. Wrap the dough in cling film and let it rest for at least 30 minutes. Meanwhile, prepare the filling for the half-moon pasta. Wash and dry completely the rosole, then finely chop them together with the leek. Sauté the leek and the rosole in a non-sticking frying pan with a drizzle of olive oil, salt and pepper for about 10 minutes, then leave it aside to cool down. Boil the potatoes and when cooked peel and mash them with a fork. Mix the mashed potatoes with the rosole until homogeneous. Unwrap the dough, flatten it into a thin pasta sheet, and with the help of a mold for pasta cut it into circles of 7-8 cm diameter. Place the filling in the center of each circle and fold them in half to make a half-moon shape and pinch the edges together to form a tight seal. Carefully press with the fingers around the filling to take the air out in order to avoid the filling to ooze out during cooking. Cook the half-moons for 5 minutes in boiling salted water. Drain and serve with your preferred sauce.

Recipe created by chef Carla Casali

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