Ligurian “Corzetti” Egg Pasta
Recipe for Ligurian Corzetti, egg pasta dough shaped in little decorated discs, by Eugenio Medagliani
30 March, 2012
0 HR 40 MIN
All purpose flour
600 g, white
220 ml, tepid
- 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!