Ingredients
Mix the flour with the eggs and yolks, the wine, salt and a tablespoon of extra-virgin olive oil; start kneading the dough which should become smooth and not at all sticky. Roll it out into as large a sheet as possible, which should be thin but not too much so. Take a specially made mould or a small liqueur glass and cut rounds from the sheet of pasta, making sure to make the most of all available space because the more times you roll out and start again the more the pasta’s consistency will change. Leave the pasta rounds to dry, making sure they don’t touch or they will stick to each other.
Fry the pine nuts in a small non-stick saucepan until golden and then place them in another pan with some extra-virgin olive oil, throwing in the marjoram leaves.
Cook the corsetti in boiling salted water. “The cooking time will vary from seven to nine minutes depending on their thickness”, drain and mix in the sauce, stirring gently so as to blend all the ingredients perfectly.
Corsetti – or corzetti or crosetti – are common in eastern Liguria as well as in the bordering area of Novara. They are rounds of fresh pasta which were normally stamped with the pasta-maker’s seal or the family crest. Another variation of this recipe adds chopped marjoram to the dough, served with a pesto sauce made from garlic, marjoram, pine nuts, walnuts, grated parmesan, extra-virgin olive oil and a pinch of salt all chopped in a blender until they create a smooth cream sauce. Corsetti can also be served with a meat ragout or a mushroom and sausage sauce.