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Recipe for handmade  corzetti pasta prepared with zucchini, flavored with marjoram, and topped with pine nuts. This is a wonderful illustration of how you can prepare a five-star pasta dish using only a few basic components, like the ones listed above. Instructions for making zucchini noodles at home. The process of making homemade corzetti pasta is quite similar to the process of making dough for other forms of egg pasta. On the other hand, just like with a lot of other traditional Italian dishes, there are a lot of various variations! Some individuals make the recipe for the zucchini muffins with soft wheat flour and whole eggs, while others only use egg yolks, and yet others use water. For the dough, we utilized 0 grams of Italian flour, 3 egg yolks, and 50 milliliters of white wine. Because my spouse, Salvatore, assisted me, I will refer to us as "we." In point of fact, we have just very lately begun preparing fresh pasta on Sundays when we do not have any other obligations. It is a great deal of joy to do it together. Making handmade corzetti pasta medallions is not that difficult once the pasta dough has been prepared and the pasta has been rolled out. The stamp is made up of two separate pieces. It features a portion at the end that may be used to cut circles out of the dough. On the opposite end is a design that has been carved to indicate where you should lay the circles of cut pasta. The stamp's other component also features a design and a handle of its own. You only need to push the second section of the dough over the first part, which has some strength but not a lot. When you lift the stamp at the top, you will find a medallion with the Pasta Corzetti logo engraved on it. Remove the circle of pasta from the seal with caution and set it down on a clean tea towel or a baking sheet that has been lightly dusted with flour Even though it takes a little bit of time to produce enough Corzetti Medals for four people, the results are well worth the trouble! The following recipe calls for approximately 500 grams, which is equivalent to approximately 1 pound, of handmade zucchini noodles. It is recommended that when cooking these noodles, a few drops of olive oil should be added to the water used to boil the pasta. This will keep the noodles from sticking together as they cook. The amount of time it takes to cook the pasta will be determined by its thickness as well as how dry it is. I started cooking a portion practically instantly, and it took the noodles only three to four minutes to rise to the surface of the pot. On the other hand, I prepared the remaining portion the next day, and because the pasta was dry, it took much longer! The first part was served to us with butter that had been melted, marjoram, and parmesan cheese. That is an excellent result! The second half, which I served with a very simple homemade tomato sauce, turned out to be just as tasty as the first. Instructions for preparing and serving zucchini noodles cooked at home. The recipe that follows is for the easiest course dressing there is to make. The only ingredients that are included are butter, marjoram, pine nuts, and grated Parmesan cheese. To begin, I took the pine nuts and toasted them in a dry skillet for a few minutes. Then I added butter and after it melted I added fresh marjoram. This dish is quite similar to the sage-butter dressing that Italians put on many different kinds of fresh pasta, such as this Tuscan gnocchi with sage-butter or the delectable pumpkin tortelli. In fact, the two recipes are almost identical. Olive oil is typically used in the place of butter and garlic when preparing this meal in Liguria. Olive oil from Liguria, often produced from Taggiasca or Opalino olives, is renowned across the world. The first group is my favorite type of olives! Olive oil from Liguria is typically described as having a mild sweetness. This is the classic oil used in basil pesto! As the olive oil supplied by my local farmers had run out, I decided to go with the butter alternative. When I get my hands on some fresh olive oil the month after harvest, I plan to give this another shot. You can also find dried zucchini, although its availability is not quite as widespread as that of other types of dry pasta. I've also used dried zucchini in a couple of other classic recipes, including one with Genovese meat sauce and another with basil, potatoes, and green bean pesto. Both of these dishes are traditional. If you are planning on serving your homemade spaghetti zucchini with one of these dishes, you might want to consider doing so (see links below). Regardless of how you decide to present your home-cooked zucchini, I have no doubt that you will adore this pasta and will want to prepare it again and again. Now is your chance to test each and every one of Corzetti's recipes! Element Regarding the spaghetti made with courgett

• 300 grams (10.5 ounces) of "0" flour made from Italian soft wheat "0" flour is not finely ground, but you can substitute it with any other type of flour or all-purpose flour.
• One half a glass of white wine (1.7 fl oz) If the dough appears to be dry, add a little water that has been warmed to room temperature. It is also possible to utilize only water.
• 3 egg yolks
• One cup's worth of salt

For pasta sauc

• If the butter you are using does not already have salt, add a pinch to 60 grams (two ounces) of butter.
• Three to four sprigs of fresh marjoram to taste
• Pine nuts, about two tablespoons' worth
• Grated Parmigiano Reggiano, if desired

instructions Get the dough for the pasta ready.

1. There are two different ways to begin working with the dough: with a mixer or without a stand.
2. Start the dough by adding sifted flour, the egg yolk, salt, and either wine or water to your food processor. From there, begin kneading the dough for around five minutes. After that, flip it over onto a pasta board dusted with flour and knead it for another 5 to 10 minutes.
3. You are not required to use a food processor in order to prepare the dough. To make the dough, just sprinkle the flour onto a baking sheet, make a large well in the center of the flour, and then add the egg yolks, along with the wine or water. After using a fork to combine the ingredients partially, add some flour to the center of the mixture, and knead the dough for about ten minutes
4. Form the dough into a ball, wrap it in plastic wrap or a clean kitchen towel, and allow it to rest at room temperature for at least a half an hour.

Prepare the spaghetti with the courgette.

1. After letting the dough rest for a while, cut it into three to four equal pieces and flatten out each of those pieces individually using a rolling pin. There is also the option of using a pasta machine; however, the courgette dough should not be rolled out too thinly. Aim for a thickness that will make it possible for you to cut circles with the Corzetti die cut without much difficulty.
2. Next, using the bottom portion of the Corzetti stamp or a cutter measuring 5 centimeters, cut the pasta into discs. After giving each disk a hard press between two lightly floured sides of the mold or stump, carefully remove them and spread them out on a tea towel that has been dusted with flour.

Bring the water to a boil and get the sauce ready.

1. While you are preparing the pasta, start heating up a large pot of water until it reaches a rolling boil. Again bring to a boil, then season with salt and add a few drops of olive oil.
2. Place the pine nuts that have been cleaned of their flavor in the pan and toast them over a low heat. After that, melt the butter in the pan, and then sprinkle on some fresh marjoram sprigs. Fry for a few minutes on a temperature that is quite low.

Prepare the pasta, then finish preparing the dish.

1. Cook the spaghetti medallions in water that is already boiling at the same time (I don't put more than 20 courgettes in the pot at the same time and aim for 10–12 per person). Allow them to continue cooking for another three to four minutes once they rise to the top. Before pulling the noodles out of the water, make sure they pass the inspection. When it is done, remove it from the pan using a slotted spoon, then add it to the sauce.
2. Combine the cooked pasta with the sauce in a careful manner, and then serve immediately with grated parmesan and a couple of more marjoram leaves.

considerations If you do not have a Corzetti stamp, you can create basic pasta discs by using a cookie cutter. These discs are delicious when served with butter, marjoram, and pine nuts. On the other hand, this sauce has a pleasant flavor when combined with a variety of other kinds of pasta. If your dough appears to be dry, add extra water that is lukewarm. It is also possible to utilize only water.