Ligurian Corzetti Coins with Marjoram and Pine Nut Sauce
Create charming, hand-stamped pasta coins at home—personalized and delicious, with a fragrant Ligurian marjoram and pine nut sauce.
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Cooking tools:
- Corzetti stamp
- Rolling pin
- Mixing bowl
- Plastic wrap
- Baking sheet
- Skillet
- Pot
- Colander
- Stove
- Spoon
- Plate
Ingredients
- 600gram All-purpose flour
- 5 Eggs (Yolk Only)
- 1cup White wine
- 80gram Pine nuts
- 1 Marjoram (stem)
- as needed Extra-virgin olive oil
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