Corzetti

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.