Ease of preparation rating: Medium
Yield: 2-4 servings
Ingredients:
- 2 cups (470 ml) flour
- 4 egg yolks
- ½ cup (120 ml) dry white wine
- ½ teaspoon (2.5 ml) salt
- 1 tablespoon (15 ml) olive oil
- ¼ cup (60 ml) basil pesto
- Grated Parmesan, for serving
- Fresh ground pepper, for serving
Method:
Pour flour into a mound on a clean surface. Make a well in the middle and add egg yolks, white wine, and salt.
With your hands or a fork, start working the flour in with the eggs and wine. When dough starts to come together, start kneading. Add more flour or wine to adjust texture to a silky, smooth dough. Cover with a tea towel and let rest for about 30 minutes.
With a rolling pin or pasta roller, roll dough out to an 1/8-inch (3 mm) thickness. Cut 2-inch (5 cm) circles from dough using a corzetti stamp or the bottom of a glass. If using a corzetti stamp, press each circle to emboss the design. Let pasta coins set for 15-20 minutes.
Add pasta coins to a pot of salted, boiling water. Cook for 6-8 minutes, or until al dente. Drain pasta, reserving some pasta water.
Heat a skillet with olive oil. Add cooked pasta coins, tossing to coat in oil. Add a couple tablespoons of pasta water and toss to form a silky sauce.
Remove the pan from the heat, add the pesto, and toss again. Transfer pasta coins to serving dish and top with extra pesto, fresh grated parmesan, and ground black pepper.
Buon appetito!
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