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corzetti alla Genovese

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Corzetti stampati are discs of pasta, made with white or semolina, or chestnut, flour. They are a tradition of genoa, and are made by creating small circles of pasta and then impressing them on both sides with special wooden stamps.

Feeling it necessary and beneficial to have one recipe in "classicpasta" for these very special, and delightful pasta concoctions, here it is. We have found an Italian Deli where we are able to purchase authentic, imported corzetti -- all done and ready to cook.

If you want to go the whole way, and make your own, we are delighted to send you to Giuliani Bugialli's superb "Bugialli on Pasta" (see library) for a very thorough and detailed set of instructions.

The sauce is simple.

for the sauce:

six tablespoons unsalted butter
one tablespoon dried marjoram
one-third cup toasted pine nuts
salt and freshly ground black pepper
one quarter cup freshly grated parmesan

for the pasta:

one pound of corzetti

Coarsely crush the toasted pine nuts and the marjoram with a mortar and pestle. Melt the butter in a saute pan over medium heat. Add the pine nuts and marjoram mix to the butter. Stir. Add a half teaspoon salt and some freshly ground pepper.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until definitely al dente -- not beyond. These pasta discs should have some teeth, not be soft. Reserve a half cup of the pasta water.

Drain carefully and combine with the sauce over a medium heat. Add a little of the pasta water to keep it moist if needed. Taste for salt and pepper and serve