Ligurian Corzetti Pasta with Walnut Sauce

Ingredients

• For the pasta dough:
• 2 1/2 cups (about 300 grams) all-purpose flour
• 3 egg yolks from small (50 to 55 gram) eggs (if using larger eggs, try 2)
• 1/2 cup (125 milliliters) white wine, or as needed
• 1 pinch salt plus 1 heaping teaspoon for cooking water, divided
• For the walnut sauce:
• 5 ounces (150 grams) walnut halves
• 1 garlic clove, peeled
• 1 pinch salt
• 1/3 cup (80 milliliters) extra-virgin olive oil
• 1 handful fresh marjoram leaves plus a few for garnish (sage is a lovely substitute)
• 3/4 cup (90 grams) finely grated Parmesan, divided

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