SIMPLE CORZETTI WITH SPICED WALNUT SAUCE
Corzetti is round pasta stamped with an intricate design. You will need a 7.5cm round cookie cutter for this recipe.
11/ 2 cups (150g) walnuts, toasted,
crumbled, plus extra to serve 2 slices (140g) stale sourdough bread 3/4 cup (180ml) milk 1/4 cup (60ml) chicken stock, warmed, plus extra 6 cups (1.5L) 1/4 cup (20g) finely grated parmesan, plus extra to serve 2 garlic cloves, crushed 1/4 tsp each ground cinnamon and ground cloves 1/4 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve 3/4 cup (180ml) extra virgin olive oil, plus extra to serve
CORZETTI PASTA DOUGH (SUBSTITUTE STORE-BOUGHT PAPPARDELLE OR FETTUCCINE)
4 eggs 400g tipo 00 flour
To make the walnut sauce, place walnuts, bread, milk, stock, parmesan, garlic, spices and parsley in a food processor and whiz until well combined. With the motor running, gradually add oil in a steady stream until combined. Season to taste.
For the pasta, combine eggs and flour in a bowl. Using your hands, stir into a