Corzetti with Chilli Oil, Ancho Chilli & Hazelnuts

A pasta shape that brings its own elegance to the table: no sauce needed to make a statement. Corzetti aren’t just pasta: they’re small emblems of craftsmanship. Originally from Liguria and parts of northern Tuscany, these medallion-shaped discs are pressed with carved wooden stamps, often bearing coats of arms, floral or geometric patterns. For this recipe, I made mine with two batches of dough – one plain, one with spinach – to echo the visual tradition of contrast and ornament. The raise