Fresh Corzetti

• 2 cups “00” flour – or all-purpose flour
• 1/8 tsp salt
• 2 large egg yolks
• 1/2 cup tepid water

Mix together flour and salt on counter.  Make a well and add the yolks and water.  Using your finger (or a fork) and slowly incorporate the egg, water, and flour.  Use a dough scraper to gather the dough up and form into a ball.  Sprinkle more flour on the board and knead the dough until it is smooth – about 5 minutes.  Cover dough and let rest about 30 minutes.  This is actually an important step. During the resting period, starch molecules in the flour are absorbing the liquid in the dough.  This gives the dough a thicker, more viscous consistency.  The gluten is also relaxing which helps create a thin and uniform structure to the dough.  And because the gluten had time to relax, the texture is delicate instead of chewy.

Divide dough into 4 pieces.  Roll pasta through machine starting at widest setting about 4 times, folding and turning dough each time, until it is smooth and the width of the machine.  Continue feeding dough though machine, decreasing the setting one notch each time, until about 1 1/2 millimeters thick – Victor went to setting three.

Dust pasta with flour and then, using corzetti cutter, cut out rounds.  When rounds are cut, use the corzetti stamp to stamp each coin individually.

Cook pasta in boiling water about 6-7 minutes.  Drain and immediately mix with sauce.

Pesto with Sun Dried Tomatoes

• 1 cup pine nuts
• 4 cups basil leaves
• 3 garlic cloves
• 1/2 cup grated pecorino romano cheese
• 1/4 cup sun dried tomatoes in oil
• 1/2 cup olive oil
• S&P to taste

Toast pine nuts. Cool.  Add basil, pine nuts, and garlic to food processor.  Mix a bit and then add cheese, sun dried tomatoes, and a pinch of salt and pepper.  Mix well.  With machine running, slowly add olive oil.  Check for seasonings and ad S&P, as desired.

To pull the dish together…

Cook pasta and drain.  Cook green beans until barely done. (Cook with the pasta and save a pot.)  Add pesto to skillet.  Add pasta and green beans, along with a bit of pasta cooking water, and gently mix.

Serve with additional grated cheese and chopped fresh tomatoes.