Ligurian “Corzetti” Egg Pasta

Ligurian “Corzetti” Egg Pasta

Ligurian “Corzetti” Egg Pasta

Recipe for Ligurian Corzetti, egg pasta dough shaped in little decorated discs, by Eugenio Medagliani

March 30, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 40 MIN

ingredients

Flour
600 g, white
Egg yolk
5 each
White wine
220 ml, tepid
salt
1 pinch

Preparation

  • Mix all ingredients together by hand until you obtain a smooth mixture, then roll it out with a rolling pin until the dough is about 3 mm thick.
  • With the edge of the mould, or any circular tool, shape out little discs of the pasta dough, then press them between the two sides , remove them, and spread them out to dry.
  • Add a bit of white or semolina flour to the discs to make them less sticky and to prevent from getting squished together.
  • Corzetti can be enjoyed with a variety of sauces: melted better with chopped, fresh sage or marjoram, pine nuts and grated parmigiano; mushroom sauce; classic pesto; or a meat sauce alla Genoese (which is made with a broth and wine base, not a tomato base). And don’t forget a glass of Barbera wine!

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