Corzetti with Pine Nut Sauce

Corzetti Dough (Mr. Picetti's recipe - he says it's enough for four people, but that would have to be four very hungry people because it makes at least 100 corzetti)

600 grams flour (about 4 cups)

3 eggs

1 glass of salted water (about 8 oz., but don't dump it all in at once)


Mix the flour eggs and half of the water in a food processor. Turn on the processor and slowly add enough water until you get a soft dough. Remove it from the processor and knead it on the counter until it feels smooth. Cover and let rest for at least 20 minutes. (Alternately, mix by hand by putting the flour into a bowl or on a kitchen counter. Create a "well" and crack the eggs into the center, beating them with a fork and blending them into the flour, adding the water, a bit at a time. Continue kneading for several minutes until the dough is smooth, then let it rest for about 20 minutes).

Run the dough through a pasta machine (or roll by hand) until the dough is thin, but not so thin that it falls apart when pressed on the stamp. Cut out circles using the sharpest edge of the stamp, then place the circle of dough on the stamp and press down. 

Cook the corzetti in boiling salted water for about six or seven minutes, and top with sauce and parmigiano cheese.


Pine Nut Sauce  (adapted from Mr. Picetti's recipe - enough for four people)

1/4 cup pine nuts

1/2 clove garlic (optional)

a couple of sprigs of fresh marjoram or fresh oregano

4 T. butter

a few tablespoons of milk, if necessary

parmesan cheese


Place the pine nuts, garlic and marjoram into a small chopper or food processor. Blend until crushed. Melt the butter in a saucepan, then add the pine nut mixture. If necessary, thin it out with some milk. 

Toss with the pasta, and sprinkle with parmesan cheese.