Traditional corzetti stamp with marjoram pesto

Step 1

For corzetti

Step 3

Put the flour on the working surface and make a hole in the middle like a volcano.

Step 5

Open the egg in the centre of the crater and beat slightly with a fork, add the white wine and water, a pinch of salt and start mixing the liquids. Then star adding flour to the mix gently digging the side of the crater with the fork. Little by little the dough will harden.

Step 7

When the dough starts “staying together” dig your hands and start kneading it, blending and pressing with the lower part of your palm for many times.

Step 8

If it remains too dry and in flakes add a small quantity of water just wetting your palms. Repeat if needed until you get a dough soft and elastic. You can check if its elastic enough putting a finger in the dough: if the dough returns in its previous shape and the hole disappears it’s ready.

Step 10

Let it rest under a humid tea cloth for half an hour.

Step 12

On a surface well dusted roll the dough in a thin sheet with the help of a pasta machine (I have the old Imperia pasta machine of my granny) or with a rolling pin and cut many small circles of ab. 5 in. diameter with the help of the apposite corzetti stamp or with the edge of a glass.

Step 14

On the side of each circle imprint the decoration either with the corzetti stamp or with an embossed coin or a medallion. Be careful to dust the dough and the stamp with some flour to avoid that the dough sticks to the stamp.

Step 16

You can boil the corzetti immediately or leave them to air-drying and eat them after some hours.

Step 20

For the marjoram pesto

Step 23

Blend in a mixer the pine nuts, the walnuts, the marjoram leaver and half of the olive oil until obtaining a thick and consistent paste. Put the pesto in a bowl and add the remaining half of olive oil and the parmesan cheese. Add salt to taste.

Step 25

Boil corzetti in a big pan of salty water for about 7-10 minutes (cooking time depends on the thickness of the pasta, taste before draining). Drain the corzetti and set aside ½ a cup of boiling water.

Step 27

Put the corzetti in a skillet jointly with the marjoram pesto and the ½ cup of boiling water. Stir gently and cook for a couple of minutes at low fire until the sauce is creamy.

Step 29

Before serving decorate with some leaf of marjoram, a fistful of pine nuts and a drizzle of olive oil.