Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Mezzelune

• Egg pasta dough as per the instructions on How to make egg pasta dough for 4 people make 2 eggs and 200 gms – 7 oz. flour

Filling

• 375 gms – 0.8 lbs. Taleggio roughly chopped
• 100 gms – 3.5 oz. walnuts
• milk optional

Parmigiano Reggiano Fondue

• 200 ml – 7 oz. cream
• 8 tbsp grated parmigiano reggiano
• salt & pepper
• 2 tbsp walnuts chopped
• Extra Parmigiano Reggiano thinly grated to serve (optional)