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Corzetti with Fresh Herbs, Garlic, and Toasted Pine Nuts Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Description

Corzetti with Herbs is a traditional Italian pasta dish featuring pressed pasta rounds imbued with intricate patterns, served in a fragrant garlic and olive oil sauce enriched with butter, toasted pine nuts, fresh herbs, parmesan, and lemon zest. This recipe highlights the art of handmade pasta combined with a bright, nutty, and herbaceous sauce perfect for a flavorful yet elegant meal.

Ingredients

Pasta Dough and Dusting

  • Semolina flour, for dusting
  • 1 batch pasta dough
  • 00 or all-purpose flour, for rolling

Sauce and Garnish

  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 tbsp butter, cubed
  • 1/2 cup toasted pine nuts, chopped
  • 1/4 cup finely grated parmesan
  • 1/2 cup finely chopped soft herbs (parsley, chives, oregano, marjoram mix)
  • 1 lemon, zested

Instructions

  1. Prepare the workspace and dough: Line a sheet pan with parchment paper and lightly dust with semolina flour. Cut the pasta dough into 4 pieces, working with one piece at a time while covering the rest with plastic wrap to prevent drying.
  2. Roll out the dough: On a lightly floured surface, roll the dough into a thin sheet about 1/8 inch thick. If using a pasta roller, start at the widest setting and progressively roll to setting 4 on a Kitchen Aid attachment.
  3. Cut and stamp the corzetti: Use a 2 1/2-inch round cutter or corzetti stamp base to cut out dough circles. Stamp each with a corzetti stamp, dusting the stamp generously with 00 flour to prevent sticking. Optionally, sandwich the dough between two stamps to imprint both sides. Transfer stamped corzetti to the prepared sheet pan.
  4. Dry the corzetti: Let the corzetti dry for 15 minutes at room temperature or cover with plastic wrap and refrigerate for up to 24 hours for later use.
  5. Boil salted water: Bring a large pot of salted water to a rolling boil to cook the pasta.
  6. Prepare the sauce base: In a large skillet over low heat, warm the olive oil with minced garlic until fragrant but not browned, infusing the oil gently.
  7. Cook the corzetti: Add the corzetti to boiling water and cook for 2 to 3 minutes until just tender and cooked through.
  8. Emulsify the sauce: Add cubed butter and 1/2 cup pasta cooking water to the garlic oil and bring to a gentle simmer. Swirl constantly until the sauce thickens and emulsifies.
  9. Combine pasta and sauce: Using a spider or slotted spoon, transfer the cooked corzetti to the skillet with sauce. Add toasted pine nuts, grated parmesan, chopped herbs, and lemon zest. Toss and stir for about 1 minute to marry flavors; adjust seasoning with salt and pepper and add more cooking water if necessary to loosen the sauce.
  10. Serve: Plate the corzetti immediately, spooning additional sauce on top for a rich, flavorful finish.

Notes

  • Semolina flour helps prevent sticking while drying the corzetti and adds texture.
  • Using a corzetti stamp adds decorative charm typical of this traditional Ligurian pasta.
  • Fresh herbs can be varied according to availability but should be soft and fragrant.
  • The lemon zest brightens the dish and balances the richness of butter and pine nuts.
  • This pasta is best served fresh but can be dried for up to 24 hours before cooking.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/corzetti-with-fresh-herbs-garlic-and-toasted-pine-nuts-recipe/