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Celebrate Easter with corzetti, the personalized pasta born in Genoa

Amy Bizzarri, Chicago Tribune on

Published in Entertaining

Rest: 30 minutes

Cook: 13 to 15 minutes

Makes: 4 servings

3 cups flour

Pinch of salt

4 eggs

 

3 tablespoons unsalted butter, cut into small pieces, at room temperature

1 cup whole milk fresh ricotta

½ cup finely shredded Parmesan, plus more for serving

¼ teaspoon freshly ground black pepper

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