How to make corzetti pasta with a creamy pine nuts & marjoram sauce | Pasta Grannies

[@pinkmonkeybird2644]

I’m always so impressed with the homes the Pasta Grannies keep. They are a wonderful mix of old and new, and almost every single one has an extensive well-tended garden. I know many lived through the deprivation of war, but they don’t dwell on the past and are so resilient and joyful.

[@DeliciousBerries]

Historically, this pasta dates back to the Middle Ages. Some food historians believe the name derives from the crozetto, a 14th century Genoan coin. During the Renaissance, noble families had their cooks stamp the pasta circles with a mold that depicted their coat of arms. This mold was handed down from generation to generation and was a gift that a father-in-law made to his daughter-in-law at the time of her wedding. Is also used in Piemonte, in Alessandria province and in Emilia-Romagna, where it is called crosetti. A little of history won't hurt your mind.

[@ginger942]

Pasta originates from etruscans, so way before the middle ages

[@daisiesonme1]

@@ginger942 they are talking about this specific pasta, not ALL pasta.

[@DeliciousBerries]

Certamente! Non lo sai che gli antenati dei toscani hanno inventato tutto. @@ginger942

[@DroolRockworm]

But narrator said Corzetti comes from crosses

[@dee_dee_place]

I just made the creamy pine nuts & marjoram sauce to go with some freshly made ravioli that I bought at the Italian bakery/market. Yummy! Thank you, Enza

[@pastagrannies]

I'm glad it was a success! best wishes, Vicky

[@Flavourfulvibes]

No one can beat grandmas cooking!👏🏼👏🏼

[@scottamori3188]

I bet that there isn’t an herb anywhere that can go the distance with Enza and the mortar and pestle. Such a skilled chef and the gorgeous pasta in that creamed pesto. I am always amazed at the age of the grannies as they act and look no where near their age; Enza is no different at 82. What a great episode!

[@pastagrannies]

hi Scott, using a pestle and mortar and pasta making is a good work out! 😀🌺best wishes, Vicky

[@Coasterdude02149]

@@pastagranniesAbsolutely right. That is the ONLY way I make my basil pesto now

[@zameshtan]

So cool! She's so clear in her instructions, I'd almost suspect her of having been a school teacher at one point...

[@aris1956]

We had Italian grandmothers here who were school teachers in their lives, and you could already tell by the way they explained the various procedures.

[@totot99]

I mean she _was_ a restaurant owner

[@writereducator]

I love how the stamps add beauty (and symbolism) to the dish.

[@aris1956]

And here we have another kind of pasta, homemade, which I as an Italian had not yet seen. By the way, those tools that are used to make that kind of pasta are real works of art. 👍 And it then comes out an artistic pasta ! PS: And another thing I hadn't yet seen that nice espresso machine. 2:54

[@CHCLA6779]

My absolute favorite day of the week - when a new Pasta Grannies appears!! This dish looks amazing. Thank you, Enza.

[@martyrose]

Thank you! A woman very serious about her craft. This looks delicious because I love marjoram. Thanks Vicky!❤

[@Darscm]

The corvette stamps are a wonderful art form. Thank you for introducing it to us.

[@SCCL1000]

This sauce is so lovely and simple, elegant, and so is Enza. I adore non-tomato based sauces, and will try to create the same.

[@aris1956]

And we here in Italy have a lot of pasta sauces that are not based on tomatoes.

[@dee_dee_place]

@@aris1956 Please share some of them with me. I can no longer eat tomato-based sauces. I have the butter-sage sauce down pat. I'm going to try this cream-pine nut-marjoram-garlic sauce today. Thank you.

[@aris1956]

@@dee_dee_place Hi ! Try typing this into the search here of KZbin (Condimenti per pasta senza pomodoro). You will find several Italian videos. You can choose the ones without tomato.

[@robvaffanculo583]

@@dee_dee_place pasta carbonara

[@pastagrannies]

Liguria is particularly good for recipes not including tomatoes: basil pesto, walnut pesto, their torte or pies. Take a look at the playlist:kzbin.info/aero/PLsetI_-3DvVvENlqagUH3uA9qcVNULMHu best wishes, Vicky

[@eleser2731]

What I really like from Pasta Grannies ( in adittion to the food and recipes I get from it ) is the respect these ladies have for the food when preparing it. They treasure the food! ❤

[@pastagrannies]

that's a good observation 🌺🌺🙂 best wishes, Vicky

[@mariapepper6175]

Just wonderful!!! Thank you!!❤ Pasta Grannies needs to be aired on television. These beautiful women deserve to be showcased every week - and you are a terrific narrator! I really enjoy how you explain everything. God bless you and all our lovely Pasta Grannies! Sending prayers and love!! 🙏❤

[@pastagrannies]

thank you very much Maria. 🌺🙂Perhaps one day I'll succeed in making a TV series for Pasta Grannies happen! best wishes Vicky

[@vwood2]

This is the most fantastic series ever! Thank you, and thank you to the wonderful chef. 😊

[@pastagrannies]

I'm glad you enjoy the channel 🙂🌺 best wishes, Vicky

[@mariaasun1994]

She's amazing... Also, look that skin. So nice

[@NathalieNoZen]

I haven't seen this type of pasta yet 😮 Thank you for showing us something new each time 😁

[@Getpojke]

Lovely stuff. Corzetti seem a fun shape to eat & I imagine kids would enjoy stamping out the shapes too. Also pretty sure for the obsessive amongst us that collecting different corzetti stamps could become quite a hobby. Does using only one egg & then adding water come from how pliable she wants the pasta to be to hold the stamping? The sauce is a masterclass in simplicity, marjoram, pine nuts, cream & Parmigiano. Beautiful combination. As always many thanks to all involved. Pasta Grannies always increases my knowledge & hunger! James 🍝

[@pastagrannies]

hi James, we've got an episode in the autumn of kids getting involved with their great granny making corzetti - it's very charming. The dough can vary and sometimes white wine is added. It should be soft because a chewy coin shape isn't very easy to eat! Better a bit of flop! I hope you are up and about, best wishes, Vicky

[@summer_of_kinchou]

I'm glad to see traditional Italian pastas which are hard to see in my country.☺

[@pliny8308]

Typical Ligurian: reserved, precise. Sometimes I don't know why I watch this channel; it makes me so nostalgic for home.:)

[@aris1956]

A work of art both the tools and the pasta that then comes out with those tools.

[@texasrose2315]

People in Italy seem healthier than in America. She was 84 and still cooking and walked up and down the stairs , no problem. I love watching this channel.

[@aris1956]

No wonder with the different lifestyle they had and the different way of eating (all that wholesome, healthy and natural food) between Americans and Italians.

[@violets-for-roses]

People walk a lot more in Italy and they don't eat pasta and pizza everyday. Also the portions are smaller. I love the nonnas because they stay active as long as they can and are generally nice.

[@aris1956]

@@sledgehammer24 Which is your country ?

[@CrowSkeleton]

No such thing as an artificial food desert or anti-food-growing laws in Italy. The impoverished Italian eats less but well, supplemented by forage and able to walk to shops; the impoverished American looks out over a sea of concrete and lawn they can only get through by car (sitting down) and eats a lot of low-nourishment high-fat stuff because it's what they can afford.

[@lula4448]

82 years young and her skin is flawless ❤

[@Aoanoxi]

As I was watching Enza, I could tell that she was a natural teacher/instructor. Then you explained that she ran her own restaurant -- it made sense all the more. I need to find these stamps and make these. I love the idea of a wonderful stamp collection. I also love pestos--they're my favorite sauces. I can't wait to make this. Banging the ingredients to a paste yourself will always rule over using a machine for me.

[@hadeeelj]

It's very clear that this lady is an expert cook. Amazing skill.

[@VerhoevenSimon]

A magnificent episode as usual, and it was so nice to hear how old some of her tools were.

[@june2420111]

Even with the wrong pin she was able to do it so well and so quickly. Decades of practice! What a master

[@patriciavincent5076]

That looks divine. Love marjoram! She’s a great teacher.

[@DBurgg]

Enza seems so much younger than her age! I've never seen this before and it is intriguing and looks delicious! She is a very robust woman...those stairs!

[@rosemary9983]

Pasta Grannies is one of my favorite youtube channels. Thank you for all the wonderful videos.

[@pastagrannies]

Our pleasure Rosemary! Thank you for being a fan of Pasta Grannies! 🙂🌺 best wishes, Vicky

[@jonesbub1]

Oh, Enza!!! This dish is both elegant with those gorgeous pastas and comforting with that silky pignoli sauce. I wish we could send a kiss to the chef! 😘🍝🤗♥️

[@1957DLT]

When pasta rolling is an art: I swear I replayed Enza rolling the dough at least three times, marvelling at her technique...with a rolling pin she claims is not the right one! Brava!

[@salishseaquest7952]

Vicky, I envied you that bite. Absolutely agree, with ingredients such as that, what's not to love? Your descriptor was perfect as well -- they looked like coins and were beautiful works of art. What a wonderful time and Enza was lovely.

[@pastagrannies]

I'm glad you enjoyed the episode 🙂🌺 best wishes, Vicky

[@j3annie1963]

Big round of applause for this labor of love! Beautiful pasta! I will definitely make that tasty sauce! thank you for a wonderful recipe Enza!

[@aris1956]

I would add some freshly grated Parmigiano Reggiano on top at the end and they are just the top ! 😋

[@robertsterner2145]

That pesto looks amazing--and I covet that mortar and pestle. Just beautiful craftsmanship

[@volpedo2000]

I love corxetti. One of my favourite pasta shapes, they have a nice bite and the marjoram sauce the maki in Liguria is sublime.

[@joesweeney6262]

6:09. I've wanted to make these for years, but lack the stamps. Watching this, I realised I could use an academic medal I got from my university. I knew my education would come in handy. 😅

[@axion8788]

An incredible sauce, will be making it soon!

[@lindawills291]

Fascinating. I heard of the discs before but didn't know you stamped both sides. I can't believe after all these years on the air you can still find all of these amazing senior cooks. It appears the life style of these seniors must add to their longevity. Do you think think that the impoverished background that some of of them came from helped their vitality in their older years.

[@andrewmcfarland57]

This will never get old. ❤

[@davisd_ambly4067]

You're killing my diet. What divine sauce!

[@CrowSkeleton]

They're so beautiful! Enza is so matter-of-fact about performing great feats of skill and strength, too; I am very impressed.

[@janetedwards1461]

Looks absolutely delicious!

[@katrinahoffman5837]

Wow! I’ve never seen this sauce before. I love marjoram, I’m excited to try this.

[@EricaNernie]

Masterful. Now I want one of those corzetti stamps!

[@zizzie4081]

Gotta love that espresso machine in the shape of a giant Moka!

[@Hickamfield]

this is on pasta i have never seen, thank you so much for this one, i need to get a coretti press now

[@michaelquinn3878]

In the mid-90s, I traipsed all over Genova looking for corzetti stamps (and that marble mortar), I finally found my treasures, can't recall where, some woodworker's shop, and was so delighted! They must have been at the end of some rainbow! Now they are not so difficult to find in the USA, a guy in California carves them from beechwood and sells online.

[@pastagrannies]

hi Mike, thank you for reminding me about Artisanal Pasta Tools - I've added it to the description box. 🙂🌺 best wishes, Vicky

[@elisaastorino2881]

Looks wonderful - I've seen those stamps in Italian shops and always wondered how they were used. I wish pignoli weren't so expensive and hard to find here in the USA.

[@Ardoxsho]

You can use blanched walnuts or lightly toasted hazelnuts. That's what my own Grandma used. Pine kernels weren't available in the LIgurian hills in the old days. They're from a variety of pine that only grows well on the coast. Just make sure you get hold of fresh marjoram. That's the key ingredient.

[@pastagrannies]

The underlying philosophy is to use what is locally available - as @ardoxsho says, in the hills walnuts and hazelnuts were more plentiful. 🙂🌺best wishes, Vicky

[@tracya6702]

oh my! that looks delicious!

[@Lycaerix]

So cool! And so delicious-sounding!

[@WinstonSmithGPT]

Great something else I have to order from Italy now!😂😂

[@aris1956]

And I, as an Italian, have to say that this is the first time I've seen these tools that are real works of art and first time I've seen this kind of pasta. An artistic pasta that is not only good to eat but also good to look at. :)

[@billgerazounis5610]

Looks amazing!!

[@Dreamtime-Walker]

Golden! 💛

[@Joseph-ij6wr]

So beautiful!

[@PageantExpert]

Italians are sooo obsessed with art! Even pasta should have one! And will end up being digested anyway.. 😂 Looks yummy though.. ❤

[@samanthabirkett4819]

Absolutely amazing 👏 😍

[@grouchosaidit5454]

Just splendid.

[@aktudors]

looks so yummy!!!

[@Coasterdude02149]

That looks delicious 😋 I just ordered two stamps off Amazon but wonder if I can but the authentic hand carved ones shown here? Can’t wait to try these. New pasta shape to me. I Love my heritage ❤️🇮🇹

[@pastagrannies]

Take look at romagnolipastatools.com - they're more expensive, but not mass produced in the Far East somewhere. best wishes, Vicky

[@pliny8308]

They not only catch the sauce; they satisfy our aesthetic need for beauty, and our connection to our ancestors. :) Foreigners usually know nothing of our cooking other than pesto. You should find someone to do the walnut sauce on herb and cheese stuffed ravioli

[@pastagrannies]

mmm I love pansoti con salsa di noci, there is an episode starring Enrichetta kzbin.info/www/bejne/l3KnaJp8qdyhmpo 🙂🌺 best wishes, Vicky

[@MaryellenS.13]

Wowwwwwww! I want some 😋

[@Crazyboi385]

I salute you all 🎉❤so beautiful

[@northwildlings6795]

Amazing

[@artycrafty9209]

Another fabulous video and a pesto I am going to make, sadly the marjoram wont be from the bottom of the the garden but its all available here in the UK. I didn't see the garlic go in, Vicky would you say it was a subtle and just a touch or robust with a big fat clove? either way it looked delicious and it made my day to see that the tradition of making the wooden stamps continues, I definitely want one! Ramon x

[@pastagrannies]

hi Ramon, several years ago we filmed a lovely gentleman called Maurizio who was a judge on the pesto making competition they have in Liguria. He said the ingredients should always be a harmonious balance of flavours. Enza's 'blink and you miss it' garlic clove was a small one. 🙂🌺 best wishes, Vicky

[@artycrafty9209]

What excellent information from Maurizio, harmony makes sense, and thank you for the confirmation of Enza's kiss of garlic, it sounds perfect and cannot wait to create it😊Ramon.@@pastagrannies

[@llamantia9138]

This recipe looks so amazing!! Where can we get an authentic corzetti stamp? The ones I'm finding inline are not the same.

[@pastagrannies]

Have you tried Florentine Touch on Etsy? best wishes, Vicky

[@lynndowning9209]

Bellisimo!

[@martyrose]

Vicky is that Florentine Touch, Owner Fillipo Romagnoli on Etsy? Beautiful pieces. Thank you!

[@pastagrannies]

yes, that's right. He makes good quality pieces. best wishes, Vicky

[@mattmatthews1525]

The pasta stamps look wonderful! Do they ever use them for ravioli?

[@Ardoxsho]

Interesting question there. It's a thick and pliable dough. I don't know if it might work with a filling. Ravioli dough is firm and rolled out really thin. Would be interesting to try. You really made me curious there. I suppose a creamy cheese filling might do.

[@pastagrannies]

I think the dough is a bit thick? but it might work if one rolled it thinly and used two discs? Then it's a real labour of love! best wishes, Vicky

[@WobblesandBean]

I wanna make that pasta! Do I need to use that press, or can I use a cookie cutter?

[@michaelquinn3878]

Of course you can use a cookie cutter, it just won't have the impression of the design that these wooden stamps have. Improvise!

[@Serendipity1977]

Che meraviglia ❤❤❤❤❤❤

[@brandonbudig4593]

If one cannot find fresh marjoram what would be a good substitute, oregano?

[@pastagrannies]

Yes, you can use oregano instead of marjoram. I'd mix in a little bit of thyme if you have it, as marjoram has brighter menthol tones it. Best wishes, Vicky

[@UrbanHomesteadMomma]

So pretty!!!!❤

[@guguigugu]

interesting coffee machine

[@NasA-pq5rx]

Is the original authentic recipe with walnuts or can it be either walnut or pine nut?

[@milda0820]

💖💖💖

[@rosannapizza6402]

This is amazing BUT can we talk about that blue coffee maker??? PLEASE?!@

[@leone88483]

I'm a new subscriber who is watching from Malaysia. Can you show us how italian house look like. Make house tour...

[@pastagrannies]

Welcome to Pasta Grannies! Yes, maybe we'll take a tour one day, thank you for the suggestion. I think that it is already a great honour to be invited into someone's kitchen - my hesitation is, if I ask to see the rest of the home, it might cause them alarm! 🙂🌺 best wishes, Vicky

[@HayaJi]

😋❤️

[@루디아-h3n]

한국칼국수 만들때 밀대쓰는게 똑같음😊

[@НинаПанова-в6к]

Крутоооо!!!

[@josiemorgan5401]

🤗💐🙏

[@purplestarowl89]

😋😋😋🥘🥘🍝🍝🧀🧀🍲🍲🍲😢😢😭😭😭💓💓💓💓💓💓💓💝💘💘😻😻💞💝💝💘🧡🧡🧡🧡💖💖💖💓💓💞💓💓

[@nonenoneonenonenone]

It may be a zero grind, but it sure looks like semolina flour.

[@robvaffanculo583]

corzetti pasta. Non è fatto con vino bianco? Mia nonna dava vino? Fabbricazione?

[@pastagrannies]

Trovo che le ricette variano un po' a secondo del gusto personale? best wishes, Vicky

[@nonenoneonenonenone]

Do you have outtakes where Vicki can't eat the food, or something goes wrong with the tasting? That would be funny.

[@pastagrannies]

I always eat what is offered 🙂but out-takes are a good idea. best wishes Vicky

[@susanneschweigert4825]

Is that mortar made of marble or another kind of stone? I am looking for a mortar of that shape, but it shouldn't be made of marble.

[@pastagrannies]

Enza's mortar is marble. One also finds granite and wood mortars in Italy. best wishes, Vicky

[@WALEED-Z78]

هذي بالسعوديه عندنا نسميها مطازيز ولا لازم نكون ايطاليين علشان نكون عالميين😂😂

[@eolobrontolo9117]

Spesso l'intelligenza degli umani porta a fare le stesse invenzioni in posti diversi. 😊

[@nessuno1948]

Too short all your videos, too short!!!

[@lunalui]

crozetti (croxetti), not corzetti

[@pastagrannies]

my understanding is with dialect spelling there is some variation since it is not codified the way a language is. Corzetti, is the most common (Italian) way of spelling the word and thus the one I chose; the spellings are all part of the wonder of Italian food culture. best wishes, Vicky

[@lunalui]

@@pastagrannies I see, but it's not just a metter of spelling. It's also a metter of pronunciation ([kur'zetˑi] or [kru'ʒetˑi]). Since in the video the latter is used, opting for the former spelling is somehow strange.

[@Dionysia1]

How is it possible that you got the spelling wrong of the pasta even with the signs in the video giving you the correct spelling? 🤔🤔🤔🤔🤔

[@pastagrannies]

because I'm using the Italian spelling, not the dialect spelling; the latter has a variety of versions. best wishes, Vicky

[@p.h.3987]

Always the same. Always the same pasta, maybe a little bit different sauce. Not really exciting.

[@mariapepper6175]

The name of the series is PASTA Grannies!!! What do you expect to see? 😂❤😂❤😂❤🤣❤

[@rosannapizza6402]

I guess you have missed the point entirely. It's about these legends/legacies - these amazing ELDERS and bastions of tradition. And a snippet into their toolboxes and favorites and maybe their favorite or most well known dishes. OMG. Get a grip.

[@michaelquinn3878]

Not at all the same pasta! This is a shape unknown in most parts of Italy, or anywhere else! Not sure what video you watched! Corzetti are a unique shape to this region. And for most of us, it's very exciting!

[@branc2658]

Actuallly in Italy there are more than 450 types of pasta wuth more than thousands and thousands of recipes. Would tou say that meat is always the same meat, vegetablles are the same vegetables, fish are the same fish , hamburgher are the same?

[@cococho2767]

MY GOODNES I DO NOT KNOW WHICH OF THESE NONNAS IS CUTER

[@Martina-em4vi]

❤❤

[@melissawillison6708]

❤❤❤