Corzetti pasta with marjoram pesto – The Restaurant Pendolino

Name: Corzetti pasta with marjoram pesto – The Restaurant Pendolino
Ingredients: 330g plain flour, plus extra to knead; 70g semolina, plus extra to dust; 1/2 tsp fine sea salt, plus extra to cook the pasta & season; 4 free-range or organic eggs; Pinch of sea salt, plus extra to taste; 1 garlic clove, peeled (half a clove if you aren’t crazy for garlic); 50g pine nuts; 25g picked marjoram leaves; 150ml mild extra virgin olive oil (Pendolino Dolce is perfect), plus extra to drizzle; 50g pecorino; 50g Parmigiano-Reggiano, plus extra cheese to serve

www.pendolinowine.com.au

Corzetti Pasta with Marjoram Pesto PASTA 330g plain flour, plus extra to knead 70g semolina, plus extra to dust 1/2 tsp fine sea salt, plus extra to cook the pasta & season 4 free-range or organic...

View full recipe on www.pendolinowine.com.au

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Ingredients

330g plain flour, plus extra to knead
70g semolina, plus extra to dust
1/2 tsp fine sea salt, plus extra to cook the pasta & season
4 free-range or organic eggs
Pinch of sea salt, plus extra to taste
1 garlic clove, peeled (half a clove if you aren’t crazy for garlic)
50g pine nuts
25g picked marjoram leaves
150ml mild extra virgin olive oil (Pendolino Dolce is perfect), plus extra to drizzle
50g pecorino
50g Parmigiano-Reggiano, plus extra cheese to serve