Corzetti

ca. 100 gram 00 mel og 1 æg per person

Pres det godt sammen, så dejen bliver glat. Ikke tør heller ikke våd, test på din underarm ved albuen.

Rulles ud i plader – indstilling 5 på pastamaskinen

Trykkes ud og presses.

Koges i salt vand i  ca 8 minutter

Serveres med pesto eller en let sovs

Den originale opskrift er øjensynligt sådanne

Corzetti with Hazelnut Pesto

For the dough:

1. 3/4 cup all-purpose flour
2. 1/4 cup semolina flour
3. 4 egg yolks
4. 1/4 cup white wine
5. 1/4 cup cold water

Use a pasta maker to roll out the dough, but don’t go to the last setting, as the corzetti will be too thin.

• Mix the flours on a breadboard and make a well in the center; add the beaten egg yolks and wine. Mix until the dough comes together (add a little water a tablespoon at a time until it does). Let the dough rest, covered in plastic, for about a half hour before rolling it out in a pasta maker.

For the pesto:

1. 1 cup cleaned fresh basil leaves
2. 1 cup cleaned fresh parsley (Italian, of course!)
3. 3/4 cup toasted hazelnuts (remove as much of the skins as you can)
4. 2 large cloves of fresh garlic
5. About 3/4 cup extra-virgin olive oil
6. 1/2 cup freshly grated Parmesan cheese
7. Salt, freshly ground black pepper, to taste.

• Combine all the ingredients but the oil in a food processor and pulse until chopped.
• With the processor running, slowly add the olive oil until you get a nice consistency for the pesto. Taste and correct seasonings.
• Cook the pasta in boiling water until al dente, drain and top with the pesto. Finish the pasta with a sprinkling of freshly grated Parmesan.