Corzetti Stampati al Limone ___

Corzetti Stampati al Limone


For the Dough:

  • 2 cups cups 00 or all-purpose flour
  • 2 large eggs plus one large egg yolk
  • 2 tablespoons tablespoons olive oil
  • bit of water, if necessary
  • flour for the board and towels

For the Sauce:

  • 0.33 cup Ligurian extra virgin olive oil
  • 0.5 cup grated Parmigiano cheese, and moreat the table
  • 2 lemons, juice only
  • 4 tablespoons chopped herbs such as: thyme, Italian parsley and basil
  • 1 tablespoon lemon zest
  • salt and pepper
  • Taggiasca olives a a garnish on plate


To make the dough:

  1. Place flour in workbowl of food processor fitted with steel blade.
  2. Place eggs and olive oil in measuring cup. Mix lightly with fork.
  3. With processor running, add egg mixture in a steady stream until dough comes together, about 30 seconds. Check to see if dough is too wet or too dry, adding flour or water as needed. Remove dough from processor and knead about 1 minute.
  4. Wrap in plastic and allow it to rest 30 minutes

To make Corzetti:

  1. For this recipe you will use one half of the dough recipe.
  2. Roll dough to setting 5 on pasta machine.
  3. Cut and imprint corzetti.
  4. Place pasta "coin" on flour lined towel and repeat with remaining dough.
  5. Cover corzetti with a towel until ready to use.
  6. Bring a large pot of water to boil. Salt water abundantly and drop corzetti in. Cook until done, about 2 to 3 minutes.

To make the sauce:

  1. Combine oil, Parmigiano and lemon juice, starting with juice of 2 lemons, in warm pasta bowl.
  2. Taste for balance, adding more oil or lemon juice if desired.
  3. Add pasta and toss to coat.
  4. Add a few tablespoons of pasta water to loosen sauce if necessary.
  5. Add salt and black pepper and taste again.
  6. Depending on your lemons, you may have to add more juice or more oil.
  7. Toss with herbs and top with lemon zest.
  8. Serve with additional Parmigiano and herbs.
  9. Garnish with Taggiasca olives.