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Homemade corzetti pasta with marjoram and pine nuts
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5 from 35 votes

Homemade Corzetti Pasta with Marjoram and Pine Nuts

Homemade corzetti pasta with marjoram and pine nuts is a fabulously elegant and delicious traditional recipe from Liguria. It is a 5 star dish made with just a few simple ingredients. Perfect for entertaining!
Prep Time45 mins
Cook Time15 mins
Resting time30 mins
Total Time1 hr 30 mins
Course: Homemade Pasta, Main Course
Cuisine: Italian, Liguria, Mediterranean, Northern Italy
Keyword: authentic Italian pasta recipe, corzetti, croxetti, homemade pasta, Liguria, vegetarian
Servings: 4
Calories: 512kcal
Author: Jacqueline De Bono


For the corzetti pasta

  • 300 g Italian soft wheat '0' flour (10.5 oz) ‘0’ flour is not a finely milled as ‘00’ but you can use either or all purpose flour.
  • 50ml white wine (1.7floz) If your dough seems dry add a bit of tepid water. You can also use only water.
  • 3 egg yolks
  • 1 pinch salt

For pasta sauce

  • 60 g butter (2oz) if using unsalted add a pinch of salt
  • 3-4 sprigs fresh marjoram
  • 2 tbsp pine nuts
  • Parmigiano Reggiano grated as required


Prepare the pasta dough

  • You can start the dough 2 ways, with a stand mixer or without.
  • Put the sifted flour, egg yolks, salt and wine or water into your stand mixer and start the dough there, kneading for about 5 minutes. Then turn it out onto a floured pastry board and continue kneading for another 5-10 minutes.
  • You can also make the dough without a stand mixer. Just sift the flour on a pastry board, make a large well in it and put the egg yolks and wine or water. Mix the ingredients a little with a fork, bringing a little flour towards the center and then knead for about ten minutes.
  • Form your dough into a ball and let it rest for at least half an hour, at room temperature, wrapped in plastic wrap or a tea towel

Make the corzetti pasta

  • After resting, divide the dough into 3-4 pieces and roll out each piece one at a time with a rolling pin. You can also use a pasta machine, but corzetti dough doesn’t need to be very thin. Aim for a thickness that allows you to easily cut out the circles with the cutting part of the corzetti stamp.
  • Then with the lower part of the corzetti stamp or, even with a 5 cm pastry cutter, cut out the pasta discs. Press each disc firmly between the two lightly floured parts of the mold/stamp, remove carefully and spread them out on a floured tea towel.

Boil the water and make the sauce

  • While you are making the pasta put a large pot of water onto boil. Add salt and a few drops of olive oil and bring to the boil again.
  • Put the pine nuts into a pan without seasoning and toast them over a moderate heat.Then add the butter to the pan and melt it with a few sprigs of fresh marjoram. Let it fry for a few minutes over a very low heat.

Cook the pasta and finish the dish

  • Cook the pasta medallions in the boiling water a few at a time ( I usually don’t put more than 20 corzetti in the pot together and aim for 10- 12 per person). Once they rise to the surface let them continue cooking for 3-4 minutes. Make sure you check the pasta before you remove it from the water. Once it’s ready, remove with a slotted spoon and add to the sauce.
  • Gently mix the cooked pasta with the sauce and serve immediately with grated parmigiano and a few more marjoram leaves.


If you don't have a corzetti stamp you can use a cookie cutter to make simple pasta discs to serve with the butter, marjoram and pine nuts. Alternatively this sauce is also delicious with other types of pasta. 
If your dough seems dry add a bit of tepid water. You can also use only water.