Make a well in the flour, add eggs and salt, and incorporate with a fork.

Knead for 8–10 minutes until smooth and elastic.

Wrap and rest for at least 30 minutes at room temperature.

Soak dried porcini in hot water for 20 minutes. Drain and finely chop (reserve soaking liquid).

Sauté shallot and garlic in olive oil until soft.

Add fresh mushrooms and porcini. Cook until dry and golden.

Off heat, stir in cheese (and mascarpone if using). Season well.

Cool before filling.

Roll out pasta thinly (to setting 6 or 7 on a pasta machine).

Cut circles (~8cm diameter) with a cutter or glass.

Place a small spoonful of filling on each, dampen the edge with water, and fold into a half-moon. Press out air and seal well.

Dust with semolina and cover with a clean cloth until ready to cook.

In a small pan, melt butter on medium heat until it foams and browns (nutty aroma).

Add sage leaves and fry until crisp.

Boil mezzelune in salted water for 2–3 minutes until just tender.

Drain gently and toss with the brown butter sauce.

Plate with extra hazelnuts and sage leaves on top. Finish with microplaned cheese or a little truffle oil if desired.