To begin, place the flour in a mound on your work surface, form a well in the middle and add the eggs and salt. Then, using a fork, break the egg yolks and lightly scramble the eggs.
Using your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add water in small increments until the dough comes together.
Knead the dough for 5 to 6 minutes, cover with plastic wrap and allow to rest for 30 minutes.
After the dough has rested cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour, flatten it into a disk and run it through on the widest setting on the roller.
Adjust the setting to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom of the roller, dust with flour. Continue this process until the dough is about 1/8″ thick. On my pasta machine, it’s number 3.
Lay the pasta sheets on a flat work surface, and using the hollow side of the corzetti stamp, cut out the coin shapes. Then, use the stamp to emboss the design. Allow the pasta to dry for an hour before cooking.
To make the sauce, add butter to a large saute pan and cook over high heat until it bubbles and foams, and then browns. Then, turn the heat off and add the marjoram. Allow it to sit in the hot butter for 5-10 minutes, then remove the marjoram from the butter and set aside. (It's okay if some of the leaves remain.)
Cook the corzetti in a pot of salted, boiling water for a few minutes, or until al dente. When they are done, remove them with a slotted spoon and add to the skillet with the sauce. Toss the corzetti with the sauce, garnish with a sprig of fresh marjoram, and a sprinkle of Parmigiano Reggiano. Enjoy!
