Pumpkin “Mezzelune” pasta with balsamic cream


200 g of flour
2 medium size eggs Salt

50 g of amaretto
300 g of pumpkin pulp Salt as needed
50 g of Reggiano Parmesan


3 tablespoons of Balsamic Condiment
50 g of butter
2 tablespoons of honey


First of all wash the pumpkin, dry it, cut it into slices, take out the seeds and peel it. Wrap the slices of pumpkin in some tin foil and cook them in the oven at 180​°C f​or an hour. When the pumpkin is soft, take it out of the oven and let it cool at room temperature, then mix it in the blender. Add the minced amaretti and mix with a wooden spoon. Add the grated parmesan and a pinch of salt. Stir everything together and let the filling rest for at least an hour. To prepare the pasta, work the flour together with the eggs and a pinch of salt. Lay out a thin layer of dough and cut out some circles with a glass. Display some filling on half of the circle of dough and cover it with the other half, closing the edges with your hands. Let them rest on a floury surface, moving them every once in a while so that they don’t stick. Then put the pasta to boil into some salted water, stirring them every now and then. In the meantime prepare the balsamic cream: put the butter to melt in a pot on low heat and add some honey. Add the Balsamic Condiment when the cooking is completed. Display 4 or 5 mezzelune on a plate and cover them with balsamic cream.

Recommended combination:

For this recipe we suggest our Balsamic Condiment “Il Pregiato 12”, delightful and intense.

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