Photograph of the finished Corzetti

Italy · Mì dập khuôn Corzetti xốt bơ hạt thông

Corzetti

1 hr 40 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 560 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Olive oil Olive oil 80 ml
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Parmigiano cheese Parmigiano cheese 160 g
  • Photograph of Salt Salt 16 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Knead the dough with eggs, olive oil, and a little water for 10 minutes, then cover and let it rest for 40 minutes.
  2. 2 Roll out the dough to a thickness of 1.5 mm, then cut out a 5 cm circle the size of the rim of the cup.
  3. 3 Press each plate with a corzetti mold or press a fork against both sides to create a raised pattern.
  4. 4 The raised lines aren't for decoration; they're where the butter sauce has settled, so you need to press them down to make them clearly visible.
  5. 5 Boil corzetti in salted water for 4 minutes; the pasta is cooked when it floats to the surface.
  6. 6 Melt the butter with pine nuts and sage for 3 minutes until it turns chestnut brown, then mix in the pasta and sprinkle with Parmigiano.
Start cooking