Corzetti Stampati del Levante con Maggiorana e Pinoli

Ingredients

• For the pasta
• 300 g tipo 00 flour, plus extra for dusting the stamp
• 3 eggs, whole, at room temperature
• For the sauce
• 60 g unsalted butter
• 60 g pine nuts, Ligurian stone pine (Pignolia) preferred over Chinese variety
• 1 small bunch fresh marjoram, leaves torn; dried is acceptable but fresh is the authentic choice
• To finish
• 50 g Parmigiano-Reggiano, freshly grated
• 2 tbsp Ligurian extra-virgin olive oil, Taggiasca variety — mild and sweet; for raw drizzle at service

Method

1. 1
   Mound the flour on a clean work surface and form a well. Break the eggs into the centre. Draw the flour inward gradually, working the mixture until a rough dough forms. Knead firmly for 8–10 minutes until the dough is smooth and elastic. Wrap and rest at room temperature for at least 30 minutes. The dough is ready when it no longer springs back under a pressed thumb.
2. 2
   Roll the rested dough through a pasta machine to setting 5 or 6 — medium thickness. This is where the dish lives or dies: too thin and the relief loses definition; too thick and the disc curls in the water. The sheet should be just translucent enough to see a hand shadow through it, but still carry clear surface resistance when pressed.
3. 3
   Flour the torcolo stamp between each impression. Press the stamp firmly and evenly down onto the pasta sheet so that the upper die cuts the disc and the lower die simultaneously impresses the relief on both faces. Lift cleanly. The released disc should show a crisp, raised pattern with no torn edges; if the pasta sticks and tears, the stamp needs more flour.
4. 4
   Lay the stamped corzetti in a single layer on a lightly floured surface. Do not stack them — stacking compresses the relief. Allow them to dry briefly at room temperature. The surface should feel slightly leathery to the touch before cooking.
5. 5
   Bring a large pot of well-salted water to a full rolling boil. Cook the corzetti in batches if needed to avoid crowding. Fresh corzetti at this thickness will take 2–3 minutes. They are done when they float and the disc edges are tender but the centre holds a faint resistance when bitten.
6. 6
   While the pasta cooks, melt the butter in a wide pan over medium heat. Add the pine nuts and swirl the pan gently until the nuts are lightly golden and the butter smells faintly nutty. Remove from heat and add the torn marjoram leaves. The sauce must be warm at this point, not hot — continued heat will darken the butter and overwhelm the marjoram's sweetness.
7. 7
   Drain the corzetti carefully, reserving a small ladleful of cooking water. Tip the pasta into the warm butter and pine nut pan. Turn gently — a spoon or soft tongs held flat — to coat each disc without breaking the relief. Add a splash of pasta water if the coating seems tight. The finished corzetti should glisten with a light, even film of butter, not pool in it.
8. 8
   Serve the corzetti in a single flat layer across each plate. Scatter Parmigiano over the top. Finish with a raw drizzle of Ligurian olive oil. The pattern on each disc must remain visible at service — this is the presentation the dish requires.