Although it shares its name with the pasta from the Riviera di Levante, this historic variety of pasta from the Polcevera Valley differs in its characteristic 8 shape and the smaller dimensions. With expert skill and dexterity, these tiny bows of pasta, just 1 cm long, are made by hand, stretched out with the fingers.


  • 500 g of soft wheat flour;
  • 3 eggs;
  • salt;
  • warm water.

Make a well in the mound of flour, add the egg and salt and mix into a firm and elastic dough, adding warm water when necessary. When at the right consistency, cover with a dry cloth and leave to rest for at least half an hour. Next pull off tiny pieces about the size of a chickpea, roll into a ball, stretch out sideways then pinch it in the middle to make a tiny 8 shapes. Allow them to dry, then cook as normal in boiling salted water.
The perfect condiment for corzetti, which are traditionally eaten dry, is the pine kernel sauce, although they're also excellent with the toccu meat sauce or mushrooms.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices