Corzetti Stampati al Pinolo e Maggiorana
Embossed fresh pasta coins coated in melted butter, fragrant fresh marjoram, and toasted pine nuts.
- Prep
- 50 min
- Cook
- 10 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 530 kcal
Equipment
- •Wooden corzetti stamp
- •Rolling pin
- •Large pasta pot
- •Wide frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 530 kcal
- fat
- 24 g
- carbs
- 62 g
- fibre
- 3 g
- protein
- 16 g
- calories
- 530 kcal
Instructions
- 1
Tip the flours onto a wooden board and shape into a wide mound with a central well.
- 2
Add the eggs, white wine, and a pinch of salt to the well.
- 3
Whisk the wet ingredients with a fork, gradually incorporating the surrounding flour.
- 4
Knead the dough firmly for ten minutes until smooth, dense, and elastic.
- 5
Wrap the dough tightly in cling film and rest for thirty minutes at room temperature.
- 6
Roll out the dough evenly to a thickness of two millimetres.
- 7
Cut discs with the cylindrical cutter base of the corzetti stamp.
- 8
Place each disc between the carved wooden dies and press down firmly to emboss.
- 9
Toast the pine nuts in a dry pan over medium heat until golden and fragrant.
- 10
Melt the butter and olive oil in a wide pan, then stir in the fresh marjoram.
- 11
Boil the corzetti in well-salted water for three to four minutes until al dente.
- 12
Transfer the pasta into the butter sauce, tossing with toasted pine nuts, grated cheese, and cooking water.
Chef's tips
Keep the pasta dough slightly firmer than standard egg pasta so the embossed relief holds its shape during boiling. When stamping, dust the wooden mould lightly with semolina to prevent sticking. Add the marjoram at the very end of melting the butter to retain its delicate aromatic perfume.
Ingredient substitutions
- fresh marjoram leaves → fresh oregano used very sparingly
- dry white wine → tepid water
Storage
Store uncooked, stamped corzetti in a single layer on semolina-dusted trays in the refrigerator for up to 24 hours.
Reheating
Reheat dressed pasta gently in a wide pan over low heat with a spoonful of hot water and extra butter.
Common mistakes to avoid
- •Rolling the pasta sheet too thin, which causes the embossed pattern to tear or disappear in boiling water
- •Browning the pine nuts too aggressively, making them bitter rather than sweet and buttery
- •Overcooking the delicate fresh pasta beyond four minutes
Serving suggestions
Cooked Corzetti Stampati al Pinolo e Maggiorana?
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