🇮🇹 Italian · Pasta
🌰 Corzetti al Sugo di Noci
Corzetti al Sugo di Noci
Corzetti are Liguria's coin-shaped pasta, traditionally stamped with an ornately carved wooden press bearing a family or town crest, served here with a creamy Ligurian walnut sauce.
The carved wooden stamps used to shape corzetti have historically been passed down as family heirlooms, each disc pressed with its own unique decorative pattern — a beautiful marriage of craft and cuisine unique to this small corner of Liguria.
Ingredients
Equipment: Corzetti stamp (or a round cutter and fork for a simpler version), Rolling pin, Food processor, Large pot
Corzetti dough
- 400 g (3⅓ cups) all-purpose flour
- 2 eggs
- 100 ml (⅓ cup + 1 tbsp) dry white wine
- Pinch of salt
Walnut sauce
- 150 g (1½ cups) walnuts
- 1 garlic clove
- 60 g (¼ cup) ricotta or mascarpone
- 60 ml (¼ cup) extra virgin olive oil
- 40 g (½ cup) grated Parmigiano-Reggiano
- A few fresh marjoram or basil leaves
- Salt, to taste
Method
- Combine the flour, eggs, white wine, and salt into a smooth, firm dough. Knead for 8–10 minutes. Rest, covered, for 30 minutes.
- Roll the dough thin, about 2–3mm.
- Use a corzetti stamp to cut and imprint each disc in one motion (or use a round cutter followed by lightly pressing a decorative pattern with a fork).
- Lay the shaped corzetti on a floured tray to dry slightly while you make the sauce.
- Pulse the walnuts, garlic, ricotta, olive oil, and Parmigiano in a food processor until a thick, coarse sauce forms. Season with salt.
- Bring a large pot of salted water to a boil and cook the corzetti for 3–4 minutes until tender and floating.
- Reserve some pasta water, then drain and toss the pasta with the walnut sauce, loosening with pasta water as needed.
- Garnish with marjoram or basil and serve immediately.
Chef Tips
- If a traditional stamp isn't available, a simple round cutter with a decorative fork-pressed pattern gives a similar rustic charm.
- Toasting the walnuts lightly before processing deepens their flavor considerably.
- The ricotta or mascarpone gives the sauce body without needing a heavy cream base.
Common Mistakes to Avoid
- Over-processing the walnut sauce into a completely smooth paste, losing its pleasant rustic texture.
- Rolling the dough too thick, which obscures the decorative stamped pattern.
- Skipping the wine in the dough, which contributes to corzetti's distinct flavor and texture.
Nutrition (per serving)
Health Benefits
- Walnuts provide healthy omega-3 fatty acids.
- A good source of calcium from the cheeses.
Cultural Note
Corzetti stamps were historically carved by local artisans and often bore a family's coat of arms, making each set of pasta discs a small, edible piece of Ligurian heraldry and heritage.
Storage & Serving
Storage: Uncooked corzetti can be dried and stored at room temperature; the sauce keeps refrigerated for up to 3 days.
Reheating: Best prepared fresh; the walnut sauce is served at or near room temperature rather than heated.
Serve with: A crisp Ligurian white wine such as Vermentino, A simple green salad