Ciao friends!
Part 2 is here! Link to Part 1 if you didn’t see it yet. Corzetti alla Valpocevera is my very favorite pasta to make because…it’s dead EASY and fun. So let’s do it. Let’s make pasta together. This is a handmade pasta you CAN make on a weeknight. How?
It’s a flour and water pasta - so only 2 ingredients
Pair it with some ragù out of the freezer or make an uber-fast sauce by simply sauteeing some sausage and arugula with olive oil
Making the pasta itself only takes about 25-30 minutes active time with 30 minutes rest while you can chat, power nap, have aperitivo, or even a tea…
This fresh pasta shape is so satisfying, I always think: “meaty” when I bite the first satisfying al dente morsel. It’s glorious heft perfectly compliments a hearty ragù meat sauce or chunky roasted vegetables. Plus it’s super easy, super fun to make. No fancy equipment required. Just your hands, a flat surface, and a kitchen knife.
The shape of Corzetti alla Valpocevera looks like a twisted figure 8 or as the creative Marjorie Pezzoli cleverly noted, a twisted bow tie! Get the kids involved and you’ll have this satisfyingly delicious flour and water pasta on the table in no time - maybe with a little bonding time to boot.
Easiest handmade pasta + 3 reasons to make it:
to get out of your head
it feels good to make something from scratch that’s going to nourish your body
the AMAZEMENT factor: you’ll be wow-ed by the fact that you made something SO GOOD from just flour and water
Corzetti della Valpocevera
FOR 4 PEOPLE
This is an eggless pasta dough from Liguria region of Italy, right outside Genoa, and made with just flour and water in a ratio of 2:1.
400g semola di grano duro rimacinata aka semolina flour (more details in this post)
200ml tepid water
STEP 1: Make your pasta (video instructions here and here)
STEP 2: roll into finger-width cylinder. Lightly wet your hands if pasta is too slippery.
STEP 3: cut into 2cm / 1 inch pieces.
Press halfway into pasta piece with thumb and forefinger of one hand while
pressing halfway into pasta piece with other thumb and forefinger turned 90 degrees
the result: a twisted figure 8 or twisted bow-tie
STEP 4: cook for approx 5 minutes in boiled salted water, taste a pasta to see if it tastes raw like flour - if it does, keep cooking til its cooked and chewy al dente and tastes like pasta
STEP 5: serve with:
meaty ragù
an easy sautee of chorizo with arugula, extra virgin olive oil, and garlic
NOTES:
Salt: It’s important not to skimp. This salt is flavoring both your pasta!
Buon appetito! ❤️
x Lolly
PS I forgot to tell you the answer to last week’s food guessing game! in the post, so here ya go now! It looks like a golden-baked, gold-ribbon-wrapped sweet treat, but it’s a divine smoked cheese called scamorza affumicata at the Como market.
Be more Italian! Subscribe for more easy authentic pasta recipes that Italians actually make on weeknights. 🍝
Share this post