Corzetti: Walnut Pesto

• Corzetti
• 400 g ‘00’ flour
• 5 egg yolks or 2 whole eggs

For the dough, knead the ingredients together well, then rest before rolling 1.5mm thick. Corzetti are cut into discs (perhaps 7cm wide), then stamped on both sides with carved wooden moulds. Unless you happen to have one of these moulds, see if you can’t find something else with which to emboss the pasta. Discard the trimmings from between your discs – there’s no use trying to re-roll t