Make the pasta dough

• Mound the flour on a board, make a well and add the eggs, olive oil and salt.
• Beat the eggs with a fork, gradually drawing in the flour from the edges.
• Knead until you get a smooth, firm dough.

Rest the dough

• Wrap the dough in cling film or a clean cloth.
• Let it rest at room temperature so the gluten relaxes.

Roll out and cut the corzetti

• Roll the dough into thin sheets, about 2 mm thick.
• Cut out discs with a round cutter or the corzetti stamp.
• Press each disc with the corzetti stamp to emboss the pattern.
• Dust with flour so they don't stick together.

Make the pesto

• In a mortar or blender, crush the garlic with a pinch of salt.
• Add the basil, pine nuts and grated Parmesan and Pecorino.
• Pour in the olive oil gradually and blend to a creamy green sauce.

Cook the corzetti

• Bring a large pot of water to the boil and add the coarse salt.
• Drop in the corzetti and cook until they float and are al dente.

Combine and serve

• Drain the corzetti, keeping a little cooking water.
• Toss the pasta with the pesto, loosening with a splash of cooking water.
• Serve immediately with an extra grating of cheese.