1/4 cup (60 milliliters) 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 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.
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.
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.