Pasta · Pasta shape · Short entry
Corzetti della Val Polcevera
Tiny figure-of-eight pieces of fresh pasta from the Polcevera valley behind Genoa, each about 1 cm long and pinched into shape between finger and thumb. They share their name with the stamped discs of the Riviera di Levante but are a different pasta. Both are on Italy's list of traditional food products.
How they are made and eaten
The dough is flour, eggs and salt, with warm water added as needed, kneaded until elastic and firm and rested for at least half an hour. Small pieces are then pressed between index finger and thumb into little 8s. The City of Genoa's guide calls the shape an ancient one but gives no date.
They are eaten dry rather than in broth. The traditional dressing is pine-nut sauce; toccu, the Genoese meat sauce, and mushrooms are also used.
How it connects
Pasta shape
- related Corzetti stampati
Place
- grown in Liguria In preparation
