Homemade Corzetti Pasta with Marjoram and Pine Nuts
User Reviews
5
104 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Resting time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
460 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Homemade Corzetti Pasta with Marjoram and Pine Nuts
Report
Homemade Corzetti pasta is a traditional Italian dish made from hand-rolled discs of soft wheat flour dough stamped with decorative patterns. This recipe pairs the pasta with a simple sauce of butter, fresh marjoram, pine nuts, and grated Parmigiano Reggiano. The dough’s resting period and rolling yield tender, slightly firm pasta that captures the buttery, herbaceous sauce.
Description
The recipe for Homemade Corzetti Pasta with Marjoram and Pine Nuts guides you to make a dough from soft wheat flour, egg yolks, white wine (or water), and salt. The dough is kneaded until smooth, rested for at least 30 minutes, then rolled out and cut into rounds. The distinctive corzetti pattern is traditionally imprinted with a special stamp but can be substituted with unpatterned discs for convenience.
The sauce is composed of butter melted and infused with fresh marjoram sprigs and toasted pine nuts, producing a fragrant, lightly nutty complement to the pasta. Grated Parmigiano Reggiano added to the dish lends savory richness and slight sharpness.
This pasta dish works well as a delicate first course or light main. The textures contrast between tender pasta and crunchy nuts, while the herbal notes offer freshness. The original notes mention dough hydration adjustments if it is too dry and suggest that the sauce can enhance other pasta types as well.
Share:
Ingredients
For the corzetti pasta
- 300 g soft wheat flour 10.5 oz) ‘0’ flour is not a finely milled as ‘00’ but you can use either or all purpose flour, Italian '0' flour
- 50ml white wine (1.7floz) If your dough seems dry add a bit of tepid water. You can also use only water.
- 3 egg yolk
- 1 pinch salt
For pasta sauce
- 60 g butter (2oz) if using unsalted add a pinch of salt
- 3-4 prigs marjoram fresh
- 2 tablespoon pine nuts
- parmigiano reggiano grated as required
Instructions
Prepare the pasta dough
- You can start the dough 2 ways, with a stand mixer or without.
- Put the sifted flour, egg yolks, salt and wine or water into your stand mixer and start the dough there, kneading for about 5 minutes. Then turn it out onto a floured pastry board and continue kneading for another 5-10 minutes.
- You can also make the dough without a stand mixer. Just sift the flour on a pastry board, make a large well in it and put the egg yolks and wine or water. Mix the ingredients a little with a fork, bringing a little flour towards the center and then knead for about ten minutes.
- Form your dough into a ball and let it rest for at least half an hour, at room temperature, wrapped in plastic wrap or a tea towel
Make the corzetti pasta
- After resting, divide the dough into 3-4 pieces and roll out each piece one at a time with a rolling pin. You can also use a pasta machine, but corzetti dough doesn’t need to be very thin. Aim for a thickness that allows you to easily cut out the circles with the cutting part of the corzetti stamp.
- Then with the lower part of the corzetti stamp or, even with a 5 cm pastry cutter, cut out the pasta discs. Press each disc firmly between the two lightly floured parts of the mold/stamp, remove carefully and spread them out on a floured tea towel.
Boil the water and make the sauce
- While you are making the pasta put a large pot of water onto boil. Add salt and a few drops of olive oil and bring to the boil again.
- Put the pine nuts into a pan without seasoning and toast them over a moderate heat.Then add the butter to the pan and melt it with a few sprigs of fresh marjoram. Let it fry for a few minutes over a very low heat.
Cook the pasta and finish the dish
- Cook the pasta medallions in the boiling water a few at a time ( I usually don’t put more than 20 corzetti in the pot together and aim for 10- 12 per person). Once they rise to the surface let them continue cooking for 3-4 minutes. Make sure you check the pasta before you remove it from the water. Once it’s ready, remove with a slotted spoon and add to the sauce.
- Gently mix the cooked pasta with the sauce and serve immediately with grated parmigiano and a few more marjoram leaves.
Notes
- If you lack a corzetti stamp, use a cookie cutter to shape simple pasta discs to serve with the butter, marjoram, and pine nuts sauce.
- Adjust the dough consistency by adding small amounts of tepid water if it feels dry during kneading.
- The butter, marjoram, and pine nut sauce complements other pasta varieties beyond corzetti as well.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
58g
(19%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
178mg
(59%)
Sodium
116mg
(5%)
Potassium
136mg
(3%)
Fiber
2g
(8%)
Sugar
0.5g
(1%)
Vitamin A
618IU
(12%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 116mg | 5% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.5g | 1% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
104 reviews
Excellent
Other Recipes
You'll Also Love
