Corzetti

This Ligurian speciality pasta, typical of the Polcevera valley, uses a dough made with both egg and water (only 1 egg per 300 g of flour). A small round piece of dough is then pressed with both thumbs to make a figure-of-eight shape about 2 x 5 cm (¾ x 2 inches) in size. It is served with a sauce of walnuts, cream, Parmesan and wild marjoram or with a meat ragù. There is also a variety of corzetti called stampati, meaning ‘pressed’, made with a special wooden tool with a carved design etched into it that is transferred on to the pasta.