Traditional Corzetti Pasta
How to make traditional homemade Corzetti from Liguria. The Italian dish is made with a pasta stamp. Toss in marjoram, pine nuts and parmesan.
Corzetti Pasta Stamp
Whisk or Fork
- 600 g 00 Pasta Flour
- 5 Egg Yolks beaten
- 1 Large Egg beaten
- 2/3 cup Dry White Wine
- 1/2 cup Olive Oil
- 115 g Pine Nuts
- 30 g Marjoram
- 3 Garlic Cloves sliced
- 1/2 cup Parmesan Cheese shredded
Place the flour in a large mixing bowl and make a well in the middle. Add the beaten egg yolk and whole egg. Use a fork to mix the flour into the eggs and then slowly pour in the wine. Bring the dough together and knead until smooth, approximately 10 minutes. Cover with a tea towel and let it rest for 20 minutes.
Roll out the dough with a lightly floured rolling pin on a lightly floured surface to a thickness of 3 mm.
If you have a stamp, use the cup end of the block to stamp out the circles in the dough with a "press and twist motion." Place the disc on the engraved end of the stamp black and press down with the handle. The result is a beautiful double sided embossed corzetto. If you don't have a stamp simply use a small wine glass or circular cookie cutter.
Bring a large pot of salted water to a boil and add the pasta. Cook for 4 minutes, until the pasta tastes al dente. Drain well.
While the pasta is cooking, warm the olive oil in a small pan and add the pine nuts, marjoram and garlic. Simmer for 4 minutes, until the nuts turn a golden brown. Remove the garlic cloves and pour the dressing over the pasta and sprinkle with grated parmesan. Serve hot.
Calories: 760kcal | Carbohydrates: 84g | Protein: 19.9g | Fat: 37.7g | Saturated Fat: 6.4g | Cholesterol: 209mg | Sodium: 112mg | Potassium: 355mg | Fiber: 5.5g | Sugar: 1.5g | Calcium: 228mg | Iron: 10mg