2 to 4
Ease of preparation
- 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
- 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.
- 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.
- 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.
- 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.