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Guest chef and author Laura Schenone presented these delicate pasta “coins” on a recent show. The thin pasta rounds with intricate designs simply melt in the mouth!

4 to 6 Appetizer servings



2 cups unbleached all purpose flour

3 eggs

Pinch salt


6 tablespoons unsalted butter or Extra Virgin olive oil

1 small clove garlic, minced

2 tablespoons finely minced marjoram

1/3 cup pine nuts, toasted


1/4 cup grated Parmigiano Reggiano, or more to taste


Put the flours and salt in the bowl of a food processor and pulse a few times to mix.  Add the egg and 1/3 cup of the wine and pulse again to mix.  If the dough seems dry, add more wine, a tablespoon at a time, until you have a soft ball of dough.  Remove from the processor and knead it into a smooth ball.  Cover with a bowl and let the dough rest for 1/2 hour.

Cut the rested dough into quarters and work with one piece at a time.  Leave the rest of the dough covered so it doesn’t dry out as you form the pasta.  Flatten the piece of dough and run it through a pasta machine until you can see your hand through the dough.

Using a corzetti stamp, form circles in the dough.  Then press each circle in the stamp to imprint both sides of the dough with the design.  Put the finished circles on a cookie cooling rack.  The scraps from the circles can be reworked to make more coins.  When all the pasta has been formed let the circles dry for 20 minutes and then turn them over let them dry for another 20 minutes.

For the Sauce
Crush the toasted pine nuts and the marjoram with a mortar and pestle or in a food processor.  Set aside.

Melt the butter in a sauté pan over medium heat.  Add the pine nut-marjoram mixture and stir.  Add salt to taste and keep warm while the corzetti cook.

Bring 4 to 5 quarts of water to a boil.  Add 2 tablespoons of salt.  Drop in the corzetti and cook until al dente and not a bit more!  This will only take a minute or two.  Reserve 1/4 cup of the pasta water.

Gently drain the corzetti and put them into the sauté pan with the sauce.  Cook a minute more over medium heat.  Add a little of the reserved pasta water to keep it moist if needed.  Pour into a serving bowl and sprinkle with the cheese just before serving.

Want a corzetti stamp of your own?  See this site:

This recipe is featured on show 2110 – Classic Pasta of Liguria with guest Laura Schenone.


  1. AdriBarr's avatar


    Hi Mary Ann,

    This is the third message I have left for you today, and have thus far neglected to thank you for the many years of enjoyment and education Where are my manners! Grazie! Once I saw stacnar, I just had to look to see if you also make corzetti, and lo and behold! Indeed you do. Are they not the most wonderful things? The wooden stamps and the history behind them make this jewel of a pasta so very special - real treat to eat. I have a lovely stamp that Sig. Franco Casoni in Chiavari, Liguria carved for me. On one side is my family name - Crocetti - along with many Christina crosses, and on the reverse are many, many crosses, including a rather large one. The stamp is a treasure. Coincidentally I have made the acquaintance of a gentleman here in California who makes corzetti stamps, pettine for garganelli,cavarola boards, very long rolling pins and more. He Terry Mirriis at Artisanal Pasta Tools. He and I take pride in keeping the old traditions alive, as I am certain you do. And not only do you keep the traditions alive, but you teach others to do the same. Brava!
  2. Robin Martinez's avatar

    Robin Martinez

    The wine (type and quantity) has been left out of the list of ingredients for corzetti.
  3. Brenda's avatar


    In your list of ingredients for the dough you did not list wine but in you directions you list wine.
    Did you use wine?
    what kind of wine?
  4. mary ann esposito's avatar

    mary ann esposito

    please excuse the omission of the wine in the corzetti recipe; you need about 1/4-1/3 cup of a dry white wine.

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