Corzetti

Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram.

Egg. Not vegetarian — contains parmesan whose rennet the source does not name.

Ingredients

Pasta

• 400 g plain flour
• 2 eggs
• 100 ml dry white wine
• 1/2 teaspoon salt

To dress

• 100 g butter
• a handful of marjoram leaves
• 40 g pine nuts
• 60 g parmesan, grated

Method

1. Work the flour, eggs, wine and salt into a firm dough and knead 10 minutes. The wine makes it slightly slack and helps it take an impression.
2. Rest 30 minutes, then roll to about 2 mm — thicker than you would for a filled pasta.
3. Cut discs with the base of the stamp or a 6 cm cutter.
4. PRESS EACH DISC IN THE CARVED STAMP, hard, so the pattern goes right through from both faces. The carving is not decoration: the grooves hold the butter, which is why this pasta is dressed with something thin rather than a thick sauce that would fill them in.
5. If the dough springs back and loses the pattern it is too elastic — let it rest another ten minutes.
6. Lay them out flat and let them dry 20 minutes.
7. Boil 4 minutes. Meanwhile melt the butter with the pine nuts until both are golden, then throw in the marjoram off the heat.
8. Toss and serve with the parmesan.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes