INGREDIENTS

INSTRUCTIONS

* Note: See the "Green Pasta" recipe which is included in this collection.
To make the filling: Mix softened goat cheese with 1/4 cup of the grated
Parmesan cheese, chopped parsley, egg, pinch of salt, and a pinch of ground
nutmeg until well blended with a moist, paste-like consistency. Bring 4
quarts of water to a low boil and add the remaining 1 tablespoon salt. Roll
out all of the Green Pasta dough with pasta rolling machine until the dough
is about 1/16-inch thick. Using a large water glass or a wine glass that is
about 3 inches in diameter, cut the pasta dough into rounds. Cover the
rounds with a damp dish towel. Re-roll the remaining dough into a ball and
pass through the pasta machine again until the pasta sheet is 1/16-inch
thick. Repeat cutting the dough into 3-inch rounds until all the dough is
used. Fill each round with 1/2 tablespoon of filling. Fold each round in
half and pinch closed, trying to remove any air pockets. Continue this
until all pasta rounds are completed. Place the mezzalune in boiling water
and slowly boil for 2 minutes, just until the pasta is tender. Meanwhile
place 6 tablespoons of butter in a large pan and melt until liquid. Add
scallions and saute until just soft, about 1 minute. Using a slotted spoon,
remove the mezzalune from the water and gently toss into the pan with the
butter and scallion mixture. Add the remaining 4 tablespoons Parmesan
cheese and simmer for 30 seconds. Place on a large warm serving platter and
serve immediately. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5604 broadcast 01-12-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-04-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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