Ligurian “Corzetti” Egg Pasta

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

30 March, 2012

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!