Ligurian Corzetti Pasta with Marjoram and Pine Nut Dressing

Charming coin-shaped pasta discs with your own personalised drawing on them? Sound like a dream come true? Follow the recipe and you can make it happen!

  • ( Scored 5 on 1 reviews )

tania:

I love using my Corzetti stamp whenever I can - and my kids absolutely adore the great appearance that comes from imprinting our designs onto their fo...

read all reviews...

Originally from the Liguria area, these cunning durum-flour pasta shapes make quite the impact, with just a little bit of effort.  With personalized Corzetti stamps, or stamps with hand-carved designs on them, easily purchaseable from top-notch Italian artisanal sites, you can absolutely wow the dinner crowd with your own unique, personalized pasta shapes.

This ancient Ligurian technique was initially born as a way of noble leading families to indicate their regional power and wealth - soft power through food - families after our own hearts.  Today, it's an excellent way of expressing your individual style, and if you've got kids who like to muddle about in the kitchen, this is the perfect way to introduce them to the fabulous world of handmade pasta.  

The light, fresh herbal sauce for this pasta accentuates the visual element of your fresh handmade pasta recipe, and similar to our Butter and Sage dressings, this is a fine sauce recipe pairing smoothly with a variety of other fresh pasta recipe shapes.  But in this case, treat your loved ones to a fresh pasta meal they'll never forget!

Ingredients

play video recipe for 8 servings

Homemade Corzetti Dough with Marjoram and Pine Nuts Sauce

  • All-purpose flour 600 grams
  • Eggs (Yolk Only) 5
  • White wine 1 cup
  • Pine nuts 80 grams
  • Marjoram 1 (bunch, fresh)
  • Extra-virgin olive oil as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

Preparation

play video recipe

for 8 servings

Step

1

Of 3

Prepare Corzetti dough

In a medium mixing bowl, blend flour, egg yolks and white wine.  Blend until your ingredients form a smooth, elastic and slightly dense ball.  

Your dough shouldn't be sticky, so if you feel it's too soft, add a bit more flour and mix into dough.  Knead for a few minutes, then place back into bowl and cover with plastic wrap.  Allow to rest at room temperature for at least 30 minutes.  

 

Step

2

Of 3

Roll out Corzetti dough and shape using stamps

Lightly dust working area with flour, and using wooden rolling pin, roll out dough carefully.  Chef Michele recommends rolling out into a round shape in order to make your stamping process easier with fewer pasta dough scraps to roll out again.

Keep rolling out dough carefully until you reach a height of approximately 2-3 milimeters.  Using the correct sides of your Corzetti stamp, use one side to first cut out your round shapes as closely as possible to each other, leaving little edging between shapes.   Set aside dough scraps to re-roll and cut out additional shapes.

After cutting round shapes, use the correct Corzetti stamp to impress your designs onto each pasta round.  Set each stamped Corzetti shape onto semola or flour-dusted tray, and dust with additional flour to prevent sticking.

Step

3

Of 3

Prepare Pine Nut and Marjoram dressing and finish dish

In a large sauce pot, coat bottom with extra-virgin olive oil.  Add pine nuts and marjoram leaves and heat ingredients over medium-high flame.  

Bring large soup pot of salted water to boil, and add stamped Corzetti shapes.  Cook for 4-5 minutes, and drain well.  

Place all shapes into individual serving plates, and douse with heated extra-virgin olive oil, pine nuts, and marjoram.  

Serve promptly.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

...Great Italian Goddies!

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

Campomaccione - Morellino of Scansano - Rocca delle Macìe

0.75l

Campomaccione is a wine that is created in the estate of the same name, and is the expression of the Zingarelli family’s desire to explore an area where the winemaking tradition has truly ancient origins.

View product

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

Campomaccione - Morellino of Scansano - Rocca delle Macìe

0.75l

Campomaccione is a wine that is created in the estate of the same name, and is the expression of the Zingarelli family’s desire to explore an area where the winemaking tradition has truly ancient origins.

View product

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product

You may like

Reviews

tania Monday 9th of November 2020

Such cute pasta dish

I love using my Corzetti stamp whenever I can - and my kids absolutely adore the great appearance that comes from imprinting our designs onto their food. We had a few made custom-order for our family (they make AMAZING presents) and we don't miss any opportunity to include them in our regular pasta nights.

all.sign in to leave a review