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Corzetti

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
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Ingredients

DOUGH

2 cups unbleached all purpose flour

3 eggs

Pinch salt

1/3 cup dry white wine

PIGNOLI MARJORAM SAUCE

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

Salt

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

 

Directions

Put the flour and salt in the bowl of a food processor and pulse a few times to mix.  Add the egg and 1/3 cup of 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

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:  http://artisanalpastatools.com/classic.shtml

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

Comments

  1. Mj Drago's avatar

    Mj Drago

    Hello. I so enjoy the program and plan to use several of the recipes on this site for our Christmas celebration. The ingredient list for the corzetti recipe specifies "2 cups unbleached all-purpose flour." The directions state to "put the flours." Is there another flour along with the all-purpose which should be used? Also, the directions state to add "1/3 cup of the wine," but there is no mention of it in the ingredient list. Since wine is not called for in the sauce, should I just assume that the wine is the "water" which typically is not listed in an ingredient list?
    Thank you and I look forward to your reply. Merry Christmas!
    Mj Drago

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