Zest of 1 to 2 lemons
⅓ cup basil leaves, minced
1. Combine the flour and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.
2. Add the eggs; process until the dough forms a rough ball, 30-60 seconds. If the dough remains dry, add cold water, 1 tablespoon at a time, and process between each addition until it forms a rough ball.
3. Divide the dough into two balls, wrapping the ball you are not using immediately with plastic wrap to preserve moisture.
4. Flatten the ball with the palm of your hand; run it through a pasta machine about three times on the widest setting. Continue rolling the flattened dough through the machine, reducing the setting each time, until the dough is less than 1/8-inch thick. Dust the sheet of dough with flour as needed. Lay the sheet on a lightly floured surface while you repeat the process with the second ball of dough.
5. Using a corzetti stamp, cut circles from the dough. Then press each circle between the two carved pieces of the corzetti stamp, embossing both sides. Gather the scraps, form into a ball, roll and cut more circles. Let the circles dry for about 30 minutes on a baking sheet dusted with flour.
6. Heat a large pot of well-salted water to a boil on high heat. Add corzetti to the pot; cook, 3 to 5 minutes, until pasta is done to your liking. Reserve 1/3 cup of the pasta water before draining the corzetti.
7. In a bowl, whisk together the butter, ricotta, ½ cup Parmesan and reserved pasta water until a rich, creamy sauce forms. Add the pepper and salt to taste. Pour the sauce over the corzetti, toss gently, and garnish with the lemon zest and basil.
Nutrition information per serving: 642 calories, 25 g fat, 14 g saturated fat, 248 mg cholesterol, 75 g carbohydrates, 1 g sugar, 27 g protein, 333 mg sodium, 3 g fiber