This gorgeous pasta shape is visually appealing on so many levels, and traditionally served with butter, pine nuts and marjoram. I decided to team this with a simple Pesto Genovese, keeping it local and true to its Ligurian descent.
The corzetti are round pasta discs imprinted with a selection of intricate and ornate designs. These designs serve two purposes, visual effect and assists the sauce to coat and cling to each little pasta round.
The pasta dough is made very differently, with the use of Tipo '00' flour, minimal egg, white wine and water. Click here for the recipe and a step by step guide. In the meantime, below I have included a Pesto Genovese recipe which can easily be paired with any of your preferred pasta shapes.
Preparation Time – 15 minutes
Makes – 2 cups
- 1 cup pine nuts
- 1 - 2 large handfuls fresh basil, stems removed
- 1 garlic clove
- 30g Parmesan or Grana Padano cheese
- ½ lemon, juice only
- ½ cup EVOO
- Sea salt
- Freshly ground black pepper
Preheat your oven to 180C fan-forced and toast the pine nuts or blanched almonds for 6 - 8 minutes, watching them carefully as not to take them too far. Alternatively, if time permits, dry toast them in a frypan over your stove top. Set aside.
Wash and gently pat dry the basil. Peel the garlic cloves. In a high speed blender, or mortar and pestle, add the basil, garlic, cheese, nuts of your choice, EVOO and the juice of half a lemon. Season with sea salt and freshly ground black pepper. Process for 30 seconds more until the pesto starts to come together. Add more EVOO if you feel it needs extra. Process or pulse again for 30 more seconds, or until you have reached the desired consistency that is incorporated, yet still slightly coarse. Check again for seasoning, and adjust according to your palate.
Distribute into a glass jar, container or ice cube tray and freeze immediately if you do not plan to use this pesto straight away. And when basil is in season, quadruple the recipe and set yourself up.
Click here for the recipe and step-by-step guide on how to shape the Corzetti Pasta if this is your preference.