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Gusto
Gusto

Coin-shaped Pasta (Corzetti)

Gusto

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  • Serves

    2 to 4

  • Ease of preparation

    Medium

Ingredients

  • 2 cups (480 ml) flour
  • 4 egg yolks
  • ½ cup (120 ml) dry white wine
  • ½ teaspoon (2.5 ml) salt
  • 1 tablespoon (15 ml) olive oil
  • ¼ cup (60 ml) Genoa-style Pesto (see recipe)
  • Grated Parmesan, for serving
  • Fresh ground pepper, for serving

Directions

    1. Pour flour into a mound on a clean surface. Make a well in the middle and add egg yolks, dry white wine, and salt. With your hands or a fork, start working the flour in with the eggs and wine. When dough starts to come together, start kneading. Add more flour or wine to adjust texture to a silky, smooth dough. Cover with a tea towel and let rest for about 30 minutes.
    2. With a rolling pin or pasta roller, roll dough out to an 1/8-inch (3 mm) thickness. Cut 2-inch (5 cm) circles from dough using a corzetti stamp or the bottom of a glass. If using a corzetti stamp, press each circle to emboss the design. Let pasta coins set for 15-20 minutes.
    3. Add pasta coins to a pot of salted, boiling water. Cook for 6-8 minutes, or until al dente. Drain pasta, reserving some pasta water.
    4. Heat a skillet with olive oil. Add cooked pasta coins, tossing to coat in oil. Add a couple tablespoons of pasta water and toss. Add Genoa-style Pesto (see recipe) and toss. Transfer pasta coins to serving dish and top with extra pesto, fresh grated parmesan, and ground black pepper.

Buon appetito!

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