Ligurian Corzetti Coins with Marjoram and Pine Nut Sauce
Introduction
A hidden gem from the Ligurian coastline, corzetti are beautiful hand-stamped pasta coins that date back to medieval times. Traditionally embossed with decorative wooden stamps, these elegant discs don’t just look stunning — their textured surface holds onto sauce perfectly. At MaMa Florence, we love bringing these regional shapes to life because they connect us to Italy’s culinary heritage in the most delicious way.
This recipe features one of Liguria’s signature pairings: a delicate sauce made with fresh marjoram, toasted pine nuts, Parmigiano Reggiano, and extra virgin olive oil. Bright, aromatic, and naturally creamy, it enhances the pasta without overpowering it. Each bite delivers the Mediterranean flavors that make Ligurian cuisine so unforgettable.
Ingredients
8 servings
Homemade Corzetti Dough with Marjoram and Pine Nuts Sauce
- All-purpose flour 600 grams
- Eggs (Yolk Only) 5
- White wine 1 cup
- Pine nuts 80 grams
- Marjoram (stem) 1 (bunch, fresh)
- Extra-virgin olive oil as needed
Preparation
Mix and Rest the Corzetti Dough
In a medium-sized bowl, combine high-quality durum wheat flour, fresh egg yolks, and a splash of dry white wine. Stir the ingredients together until they form a smooth, elastic dough that holds its shape and feels slightly firm to the touch.
If the dough feels overly soft or sticky, gradually work in a bit more flour until the consistency is just right. Knead for several minutes until silky, then return the dough to the bowl. Cover tightly with plastic wrap, allowing it to rest at room temperature for at least 30 minutes. This resting period is essential for developing the dough’s texture and elasticity.
Roll and Stamp Your Corzetti Coins
Lightly flour your work surface, then take a wooden rolling pin and roll out the rested dough. For best results, aim for a round shape—this will help minimize dough scraps when cutting your coins.
Continue rolling until the dough is about 2-3 millimeters thick. Using the cutting side of your Corzetti stamp, cut out as many rounds as possible, placing them close together to reduce waste. Gather any scraps, re-roll, and cut more coins as needed.
With each pasta round, use the decorative side of the Corzetti stamp to emboss your chosen design onto the surface. Place the finished coins on a tray dusted with semolina or flour, sprinkling extra flour on top to prevent sticking. This step not only shapes the pasta but also creates the intricate patterns that make Corzetti so distinctive.
Prepare the Pine Nut and Marjoram Sauce
In a large skillet, pour a generous amount of extra virgin olive oil to coat the base. Add the fragrant pine nuts and fresh marjoram leaves, then gently heat over medium-high, allowing the flavors to infuse the oil and the pine nuts to turn golden.
Meanwhile, bring a large pot of salted water to a boil. Add your stamped Corzetti coins and cook them for 4-5 minutes, or until they are tender and al dente. Drain thoroughly.
Arrange the cooked pasta on individual serving plates, then drizzle with the warm olive oil, scattered pine nuts, and marjoram leaves. Serve immediately and enjoy the harmony of texture and taste in this timeless Ligurian specialty.
Conclusion
Your Ligurian Corzetti with Marjoram and Pine Nut Sauce is ready to enjoy — a dish that proves simple ingredients, when treated with care, can create extraordinary results. Serve it with a crisp white wine from the region (like Vermentino) and share a piece of Italy’s tradition at your table.
From all of us at MaMa Florence, buon appetito — and happy cooking!
