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Bowl of corzetti al sugo di funghi with embossed pasta coins coated in porcini mushroom sauce and grated Parmigiano

Corzetti al Sugo di Funghi (Ligurian Stamped Pasta with Mushroom Sauce)

Hand-stamped Ligurian pasta coins tossed in a porcini and cremini mushroom sauce, finished with Parmigiano and fresh parsley.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

For the corzetti dough
  • 300 g 00 flour plus extra for dusting
  • 2 large eggs room temperature
  • 1 egg yolk room temperature
  • 2 tbsp dry white wine or water
  • 1/2 tsp fine sea salt
  • 1 tsp extra virgin olive oil
For the mushroom sauce
  • 20 g dried porcini mushrooms soaked in 200 ml warm water for 20 minutes
  • 300 g fresh cremini mushrooms cleaned and sliced 4 mm thick
  • 1 medium shallot finely chopped
  • 2 garlic cloves finely sliced
  • 3 tbsp extra virgin olive oil
  • 60 ml dry white wine
  • 4 sprigs fresh thyme leaves only
  • to taste fine sea salt
  • to taste black pepper freshly ground
  • 50 g Parmigiano Reggiano freshly grated, plus extra to serve
  • small handful flat-leaf parsley roughly chopped, to finish

Method
 

Make the dough
  1. Mound the flour on a clean work surface and make a well in the center. Crack in the eggs and egg yolk, add the salt, olive oil, and white wine.
  2. Beat the wet ingredients with a fork, gradually incorporating the flour from the inner wall of the well until a shaggy dough forms.
  3. Knead the dough by hand for 8 to 10 minutes until smooth and firm, not tacky. Wrap tightly in plastic and rest at room temperature for 20 minutes.
Soak the porcini
  1. Place the dried porcini in a small heatproof bowl and cover with 200 ml warm (not boiling) water. Soak for at least 20 minutes while the dough rests.
  2. Lift the porcini out with a spoon, squeeze gently, and roughly chop. Reserve the soaking liquid, leaving the last tablespoon in the bowl where grit settles.
Stamp the corzetti
  1. Lightly flour the work surface. Using a pasta machine or rolling pin, roll the dough to 2 to 3 mm thickness.
  2. Press the cutting base of the corzetti stamp firmly into the dough sheet to cut a disc, then press the top stamp onto the disc to emboss the pattern. Set finished corzetti on a lightly floured tray. Repeat until all dough is used.
Build the mushroom sauce
  1. Heat the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3 to 4 minutes until softened and pale.
  2. Add the garlic and thyme leaves and cook for 1 minute until fragrant.
  3. Add the fresh cremini mushrooms in a single layer. Cook undisturbed for 2 to 3 minutes until golden on one side, then stir and cook for a further 2 minutes.
  4. Add the chopped porcini, pour in the white wine, and cook for 1 to 2 minutes until the wine evaporates.
  5. Pour in the reserved porcini soaking liquid (all but the last tablespoon). Simmer over medium-low heat for 8 to 10 minutes until the sauce reduces and coats the mushrooms. Season with salt and black pepper.
Cook the corzetti and finish
  1. Bring a large pot of water to a boil. Add 10 g salt per liter. Cook the corzetti at a gentle boil for 3 to 4 minutes until the pasta is just tender but still has a slight bite. Reserve 120 ml of pasta water before draining.
  2. Drain the corzetti and transfer directly into the skillet with the mushroom sauce off the heat. Add a splash of pasta water and toss gently to coat.
  3. Add the grated Parmigiano and toss again, adding a little more pasta water if the sauce looks tight. Scatter parsley over the top and serve immediately with extra Parmigiano on the side.

Notes

If you don't own a corzetti stamp yet, cut 6 cm rounds with a cookie cutter and press a pattern into each disc using the tines of a fork - the sauce grip improves noticeably over smooth pasta.