Corzetti Liguri

Preparation of corzetti liguri

To prepare croxetti, place the flour on a pastry board and form a typical well. Make sure the water is lukewarm before gradually adding it to the flour, together with our Extra Virgin Olive Oil Delicato. While adding the water, start mixing the ingredients together, initially with a fork and then by hand.

Knead into a smooth and soft dough. Lightly sprinkle some flour on the worktop and roll out the dough for the corzetti with a rolling pin. It should be around 1 mm thick.

Now make the croxetti using the typical wooden mold: cut the pasta then gently press down, with the spiral on one side and the print on the other. If you do not have a mold for corzetti, cut the pasta with a round pastry cutter.

Cook the corzetti liguri in abundant salted water for a minute and then drain.

Temper the Carli Walnut Sauce with the pasta cooking water and add to the corzetti liguri. Decorate with coarsely chopped walnuts.