375g plain flour or “00” Italian soft wheat pasta flour

2 eggs

100ml dry white wine

30ml extra virgin olive oil

Make a pile with the flour then form a “well” in the centre. Now crack the whole eggs into the crater and add the wine and olive oil so that when the dough comes together it is neither too sticky nor too dry. If the mixture is too wet, work in more flour. Once the dough comes together but is still not smooth, begin to roll it through the pasta machine at its widest roller setting. Once rolled through, fold it and roll it again leaving the roller at its widest setting. Keep rolling and folding until the dough becomes smooth and uniform. Now bring the roller setting down a little at a time until it is around 1.5mm thick. Use your corzetti cutter and moulds to form the pasta. Makes enough for 4-6 people.


Corzetti al battuta di pinoli


80g pine nuts

3 tbs marjoram leaves

Extra virgin olive oil, preferably Ligurian

70g grated Grana Padano

Salt and pepper


Place pine nuts and marjoram leaves in a mortar with a couple of pinches of salt. Begin pounding with the pestle and slowly add enough olive oil until the liquid forms a runny cream. Pour into a warm bowl and mix in grated Grana Padano and a couple of turns of pepper. If it is too thick mix in a little more olive oil. Cook corzetti in plenty of salted, rapidly boiling water until “al dente”. Drain, toss in the warm bowl with the pine nut cream and serve immediately. Serves 6 as a first course.

Wine: Pigato