Recipe courtesy of James Benson

Handmade 'Corzetti Ligure', Capers, Pine nuts, Anchovies and Marjoram: Corzetti Ligure con Capperi, Acchiughe, Pinoli e Maggiorana

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings





  1. Pasta: In a large mixing bowl, combine flour and salt. In a separate bowl, lightly beat egg yolks and add 1/2 cup wine. Make a well with the flour and pour the egg mixture into the well. Begin to make the pasta by incorporating the eggs and the remaining wine into the flour with a fork. When the pasta starts to form, discard fork and work the pasta into a dough. Kneed pasta until smooth. Wrap pasta in plastic film and let rest at room temperature for 20 to 30 minutes.
  2. With a pasta machine, roll out the pasta to the second thinnest setting. Cut into desired shapes.
  3. Bring a large pot of boiling salted water to a boil.
  4. Sauce: In a large saute pan over low heat, add the butter and toast until golden brown. Add 1 tablespoon olive oil and mix well. Add the sliced garlic and sweat until translucent. Add capers and anchovies and continue to sweat. Add a drop of the pasta water to slow the cooking and to prevent the garlic from browning. Season with salt and freshly ground black pepper. At this point, drop the pasta into boiling salted water and cook until al dente, about 4 minutes.
  5. Drain pasta and add to the sauce, tossing to coat. Add the remaining olive oil, marjoram leaves and a little pasta water. Finish with a drizzle of olive oil.
  6. Divide pasta and sauce among 6 dishes. Top with anchovy fillets, marjoram florets, pine nuts and a shaving of Parmesan. Serve.