Corzetti con maggiorana e pinoli

Step 1: Make a well in 14 oz Italian 00 flour, add 2 eggs and most of ¼ cup water and work into a firm, smooth dough, adding water only if it won't come together. Knead for 8 minutes, wrap and rest for 30 minutes.

Step 2: Roll a quarter of the dough at a time to about 2 mm thick, a little thicker than for ravioli, so the pattern prints clearly.

Step 3: Cut discs with a 6 cm stamp cutter or glass. Dust each lightly with flour and press firmly in the stamp. Common mistake: rolling too thin; the disc tears in the stamp and the pattern disappears in the water.

Step 4: Spread the corzetti on a floured tray in a single layer and leave to dry for 15 minutes while the water heats.

Step 5: Toast 1 ⅜ oz pine nuts in a dry pan over a medium-low heat for 3–4 minutes, shaking, until golden and fragrant. Tip them out.

Step 6: Bring a large pan of water to the boil with 1 tbsp salt. Cook the corzetti for 4–5 minutes, until tender but still firm at the edges.

Step 7: Meanwhile melt 2 ⅛ oz butter with 2 tbsp extra-virgin olive oil in a wide pan over a low heat until foaming. Add 2 tbsp fresh marjoram and the pine nuts.

Step 8: Lift the corzetti into the pan with a ladle of cooking water and toss for 1 minute until glossy. Serve with 1 ¾ oz Parmigiano Reggiano.