Coin-shaped pasta (Corzetti)

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


  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 three millimeter thickness. Cut five centimeter 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 six to eight 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.


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