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1
For the green pasta: Make a mound of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs, oil and spinach.
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3
Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up to retain the well shape.
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5
Do not worry that this initial phase looks messy.
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6
The dough will come together when 1/2 of the flour is incorporated.
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7
Start kneading the dough with both hands, using the palms of your hands primarily.
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8
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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9
Lightly flour the board and continue kneading for 3 more minutes.
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10
The dough should be elastic and a little sticky.
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11
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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12
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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13
For the Dish: 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.
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14
Bring 4 quarts of water to a low boil and add the remaining 1 tablespoon salt.
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15
Roll out all of the Green Pasta dough with pasta rolling machine until the dough is about 1/16-inch thick.
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16
Using a large water glass or a wine glass that is about 3 inches in diameter, cut the pasta dough into rounds.
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17
Cover the rounds with a damp dish towel.
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18
Re-roll the remaining dough into a ball and pass through the pasta machine again until the pasta sheet is 1/16-inch thick.
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19
Repeat cutting the dough into 3-inch rounds until all the dough is used.
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20
Fill each round with 1/2 tablespoon of filling.
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21
Fold each round in half and pinch closed, trying to remove any air pockets.
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22
Continue this until all pasta rounds are completed.
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23
Place the mezzalune in boiling water and slowly boil for 2 minutes, just until the pasta is tender.
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24
Meanwhile, place 6 tablespoons of butter in a large pan and melt until liquid.
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25
Add scallions and saute until just soft, about 1 minute.
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26
Using a slotted spoon, remove the mezzalune from the water and gently toss into the pan with the butter and scallion mixture.
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27
Add the remaining 4 tablespoons Parmesan cheese and simmer for 30 seconds.
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28
Place on a large warm serving platter and serve immediately.
