corzetti with herbs
These corzetti pasta are tossed in a light, glossy of fresh garlic, herbs, olive oil, and lemon zest. While they look stunning, corzetti are a very simple handmade pasta. They couldn't be easier, or more delicious!
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- semolina flour, for dusting
- 1 batch pasta dough
- 00 or all-purpose flour, for rolling
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tbsp butter, cubed
- 1/2 cup toasted pine nuts, chopped
- 1/4 cup finely grated parmesan
- 1/2 cup finely chopped soft herbs (mix like parsley, chives, oregano, marjoram)
- 1 lemon, zested
Instructions
- Line a sheet pan with parchment paper and dust lightly with semolina flour; set aside. Cut the pasta dough into 4 pieces and work with one at a time, keeping the rest covered with plastic wrap to prevent drying.
- On a lightly floured surface, roll the pasta dough into a semi- thin sheet, about 1/8 inch thick. If using a pasta roller, start on the widest setting and gradually roll it to setting 4 on the Kitchen Aid attachment.
- Use the base of a corzetti stamp, or a 2 1/2-inch round cutter, to cut out circles of dough. Stamp each circle with the corzetti stamp to imprint its design, dusting the stamp generously with 00 flour to help release the dough. If desired, place the dough circle in between two corzetti stamps and press together to imprint both sides. Transfer to the prepared sheet pan and repeat with remaining circles and pieces of dough.
- Let the corzetti dry 15 minutes at room temperature, or cover with plastic wrap and refrigerate for up to 24 hours.
- Bring a large pot of salted water to a boil.
- Meanwhile, heat olive oil and garlic in a large skillet over low heat. Cook until fragrant, but not colored.
- Add corzetti to the boiling water and cook 2- 3 minutes, until just tender.
- Add butter and 1/2 cup pasta water to the garlic oil and bring to a simmer for about 1 minute, swirling the pan constantly, until emulsified and thickened.
- Use a spider to transfer corzetti to the sauce. Add pine nuts, parmesan, herbs and lemon zest and cook, stirring and tossing for 1 minute to marry the sauce. Season to taste with salt and pepper. If needed, add another splash of cooking water to loosen the sauce.
- Serve immediately, spooning extra sauce on top.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 488
- Sugar: 1.3g
- Sodium: 439mg
- Fat: 44g
- Saturated Fat: 11g
- Unsaturated Fat: 28.7g
- Trans Fat: 0.3g
- Carbohydrates: 8g
- Fiber: 2.2g
- Protein: 19g
- Cholesterol: 439mg
Find it online: https://www.withspice.com/blog/corzetti-with-herbs/