📝 About This Recipe
Transport your kitchen to the rugged coast of Liguria with Corzetti Stampati, an ancient pasta characterized by its elegant, coin-like embossed patterns. Historically used by noble families to display their coat of arms, these pasta discs are designed to capture every drop of sauce within their intricate ridges. This recipe features a delicate white wine and egg yolk dough paired with a silky, aromatic pine nut and marjoram sauce that celebrates the true spirit of the Italian Riviera.
🥗 Ingredients
For the Corzetti Dough
- 400 grams Tipo 00 Flour (sifted)
- 2 Egg Yolks (large, room temperature)
- 120-140 ml Dry White Wine (Vermentino or Pigato) (added gradually)
- 1 pinch Sea Salt (fine)
For the Pine Nut Sauce (Salsa di Pinoli)
- 100 grams Pine Nuts (lightly toasted)
- 30 grams Walnuts (blanched and peeled)
- 1/2 piece Garlic Cloves (germ removed, very finely minced)
- 1 tablespoon Fresh Marjoram Leaves (finely chopped)
- 50 grams Parmigiano-Reggiano (freshly grated)
- 4 tablespoons Extra Virgin Olive Oil (high quality Ligurian oil preferred)
- 100 ml Whole Milk or Heavy Cream (to reach desired consistency)
- 1/2 cup Softened Breadcrumb (soaked in milk and squeezed dry)
For Finishing
- 30 grams Unsalted Butter (for emulsifying)
- 1 cup Pasta Cooking Water (reserved)
- 4 pieces Fresh Marjoram Sprigs (for garnish)
👨🍳 Instructions
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1
On a clean wooden work surface, mound the sifted '00' flour and create a wide well in the center. Add the egg yolks and a pinch of salt to the well.
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2
Gently whisk the yolks with a fork, slowly incorporating flour from the inner walls. Begin adding the white wine a little at a time, mixing until a shaggy dough forms.
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3
Knead the dough by hand for at least 10 minutes. It should be smooth, elastic, and slightly firmer than standard egg pasta dough. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.
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4
While the dough rests, prepare the sauce. Using a mortar and pestle (or a small food processor), grind the pine nuts, walnuts, garlic, and soaked breadcrumbs into a thick paste.
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5
Slowly drizzle in the olive oil and milk while stirring constantly. Fold in the grated Parmigiano-Reggiano and chopped marjoram. The sauce should be creamy but thick; set aside.
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6
Divide the rested dough into four pieces. Using a pasta machine or rolling pin, roll the dough out to a thickness of about 1.5mm (setting 5 or 6 on most machines). You want it thick enough to hold an impression.
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7
Use the bottom cutting edge of your Corzetti stamp to cut out circles from the dough sheets.
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8
Place a dough circle onto the carved base of the stamp. Align the top handle of the stamp over the dough and press down firmly to emboss the pattern onto both sides of the pasta 'coin'.
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9
Place the stamped corzetti on a floured tray or a mesh drying rack. Repeat with the remaining dough.
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10
Bring a large pot of salted water to a rolling boil. In a large skillet, gently warm the pine nut sauce over low heat, adding a splash of pasta water to loosen it.
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11
Drop the corzetti into the boiling water. Cook for 3-5 minutes; they are ready when they float to the surface and feel 'al dente'.
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12
Using a slotted spoon, transfer the pasta directly into the skillet with the sauce. Add the butter and another 1/4 cup of pasta water.
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13
Toss gently over medium-low heat for 1 minute to create a glossy emulsion that clings to the embossed patterns.
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14
Plate immediately, garnishing with fresh marjoram leaves and an extra dusting of Parmigiano if desired.
💡 Chef's Tips
If you don't own a traditional wooden Corzetti stamp, you can use the bottom of a cut-crystal glass to press a pattern into the dough circles. Ensure your white wine is dry; a sweet wine will alter the flavor profile of the dough too much. Do not let the sauce boil once the pine nuts and cheese are added, or the oil may separate and the cheese may clump. If the dough feels too dry while kneading, dampen your hands with wine rather than pouring more liquid directly onto the board. Liguria is famous for marjoram; if you must substitute, use fresh thyme, but the flavor will be significantly different.
🍽️ Serving Suggestions
Pair with a crisp Ligurian Vermentino or Pigato white wine to complement the acidity in the pasta dough. Serve as a 'Primo' followed by a light seafood main course like Branzino al Sale. A side of focaccia di Recco (cheese-filled thin focaccia) makes for a truly authentic regional feast. Finish the meal with a light lemon sorbet to cleanse the palate from the richness of the pine nuts.