Corzetti della Valpolcevera with Salsa di Noci (Walnut Sauce)

For the dough: Make the dough according to your preferred method, then let it rest tightly wrapped for an hour before using.

For the salsa di noci: In a bowl, soak the bread in enough milk to cover until soft & saturated. Toast the walnuts and pine nuts in a dry pan until fragrant. Add the soaked bread (squeezed out), toasted nuts, chopped garlic clove, extra-virgin olive oil, a dollop of ricotta, and a pinch of minced fresh marjoram to a food processor & pulse until smooth. Add more milk as needed until the mixture is the consistency of baby food.

When ready to serve, melt the butter in a pan. Follow with the cooked pasta & toss to coat. Remove from heat, then add the salsa di noci & parmigiano. Toss to combine & loosen with pasta water until creamy. Serve immediately, topped with lots of pepper.