Homemade Corzetti Pasta with Marjoram and Pine Nuts
Homemade corzetti pasta with marjoram and pine nuts is a fabulously elegant and delicious traditional recipe from Liguria. It is a 5 star dish made with just a few simple ingredients. Perfect for entertaining!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Italian soft wheat '0' flour
- 50ml white wine ((1.7floz) If your dough seems dry add a bit of tepid water. You can also use only water.)
- 3 egg yolks
- 1 pinch salt
- 60 g butter ((2oz) if using unsalted add a pinch of salt)
- 3-4 sprigs fresh marjoram
- 2 tbsp pine nuts
- Parmigiano Reggiano (grated as required)
Instructions
- 1
You can start the dough 2 ways, with a stand mixer or without.
- 2
Put the sifted flour, egg yolks, salt and wine or water into your stand mixer and start the dough there, kneading for about 5 minutes. Then turn it out onto a floured pastry board and continue kneading for another 5-10 minutes.
- 3
You can also make the dough without a stand mixer. Just sift the flour on a pastry board, make a large well in it and put the egg yolks and wine or water. Mix the ingredients a little with a fork, bringing a little flour towards the center and then knead for about ten minutes.
- 4
Form your dough into a ball and let it rest for at least half an hour, at room temperature, wrapped in plastic wrap or a tea towel
- 5
After resting, divide the dough into 3-4 pieces and roll out each piece one at a time with a rolling pin. You can also use a pasta machine, but corzetti dough doesn’t need to be very thin. Aim for a thickness that allows you to easily cut out the circles with the cutting part of the corzetti stamp.
- 6
Then with the lower part of the corzetti stamp or, even with a 5 cm pastry cutter, cut out the pasta discs. Press each disc firmly between the two lightly floured parts of the mold/stamp, remove carefully and spread them out on a floured tea towel.
- 7
While you are making the pasta put a large pot of water onto boil. Add salt and a few drops of olive oil and bring to the boil again.
- 8
Put the pine nuts into a pan without seasoning and toast them over a moderate heat.Then add the butter to the pan and melt it with a few sprigs of fresh marjoram. Let it fry for a few minutes over a very low heat.
- 9
Cook the pasta medallions in the boiling water a few at a time ( I usually don’t put more than 20 corzetti in the pot together and aim for 10- 12 per person). Once they rise to the surface let them continue cooking for 3-4 minutes. Make sure you check the pasta before you remove it from the water. Once it’s ready, remove with a slotted spoon and add to the sauce.
- 10
Gently mix the cooked pasta with the sauce and serve immediately with grated parmigiano and a few more marjoram leaves.