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1
Combine the semolina, white wine and water. Work the mixture until a stiff, cohesive dough forms — it must resist the thumb and feel firmer than a standard pasta dough. Wrap and rest at room temperature for 30 minutes. The dough is ready when it no longer springs back immediately on pressure.
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2
Roll the dough to a uniform sheet of roughly 2–3 mm — thin enough to stamp cleanly, thick enough to hold definition. Using the corzetti stamp, press down with firm, even force across the full face of the die. Lift the stamp cleanly. This is where the dish lives or dies: uneven or insufficient pressure produces a partial imprint that will not survive boiling and will not hold the sauce in its grooves. Each coin should bear a complete, deep impression on both faces.
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3
Transfer the stamped corzetti to a lightly floured surface. Allow to dry briefly so the surfaces are no longer tacky to the touch.
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4
Blanch the walnuts in boiling water for 2 minutes, drain and peel away the papery skin while still warm. Soak the white bread crumb in milk until fully saturated, then squeeze dry. In a mortar, pound the garlic to a paste, add the walnuts and pine nuts, and work to a coarse, cohesive mass. Incorporate the squeezed bread crumb, marjoram and cream, continuing to pound until the sauce is thick and textured — not smooth. The sauce must retain visible grain; it is ready when it holds its shape on the pestle without running.
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5
Cook the corzetti in well-salted boiling water. They are done when they rise to the surface and the embossed pattern remains clearly legible — typically 3–4 minutes. Drain and allow to cool until no longer steaming.
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6
Dress the cooled pasta with the walnut sauce, turning gently so the sauce lodges in the embossed grooves. The sauce must meet pasta that is no longer hot — heat oxidises the walnut oil rapidly, turning the sauce bitter and grey. The finished dish should be creamy, pale and faintly fragrant with marjoram, with the coin patterns still visible through the sauce.