Recipe: Wildflower Mezza Luna

Recipe: Wildflower Mezza Luna

This visually stunning dish is the speciality of permaculture photographer and blogger Mara Ripani and is featured alongside one of her beautiful photographs in the new 2018 Pip Kitchen Garden Calendar.

Wildflower Mezza Luna


1 quantity of your favourite fresh pasta dough



Make a quantity of pasta dough.

Harvest fresh edible flowers on the day you plan to use them: calendulas, nasturtiums, borage flowers, marigolds or roses can be used. Remove the petals and place in an airtight container.

Work the dough through the pasta maker to create long sheets, starting on the widest setting. Decide how thin you want the sheets to be, and therefore which number you plan to finish on. As you work the dough through the machine, apply only just enough flour to stop it from sticking to the rollers and avoid making it dry.

As the pasta sheet gets longer, cut them in half.

wildflower mezza luna 

Once you’ve reached the setting prior to the number you wish to finish on, stop to incorporate the edible flower petals. Place the petal arrangement on half of the pasta sheet (don’t cut this half away from the flower petal half, leave it attached but unadorned). Leave a 1 cm gap around each flower.

Once all petals have been arranged on one half of the pasta sheet, very lightly dampen the edges of that half, then take the unadorned half and fold it over the adorned half. Press the edges together and down on each of the flower areas.

Enlarge the roller gap to feed the folded pasta sheet through easily, working your way down to the thinness you require.

Using a round pastry cutter (about 85 mm in diameter), cut the areas containing the edible flowers.

Keep the left-over pasta strips, squeeze them into a ball and run them through the pasta machine again to create more sheets. Fill each pasta circle with a filling of your choice. Fold the circle in half so that it creates a moon shape.

Cook in a clear vegetable or chicken stock to best appreciate the effect of the flowers.

Recipe and photographs: Mara Ripani, Village Dreaming,


The Pip Kitchen Garden Calendar features 12 months of beautiful recipes and photographs using seasonal produce from the likes of Stephanie Alexander, Milkwood Permaculture, Costa Georgiadis, Grown and Gathered and many more!

It is available for $14.95 or as part of one of our Calendar Subscription Packs

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