Move over Burrata, it's the lusciously creamy and gooey Stracciatella interior that people are going crazy over. Who would have thought that such an indulgent delight could be so very simple to recreate in your very own kitchen! Here is what you will need.

• 200-250g Fresh Mozzarella
• 1 cup Heavy Cream
• Sea Salt
• EVOO

Simply drain and shred the mozzarella into a stringy consistency. Spoon the fresh cream and combine well. Season with a pinch of sea salt and drizzle with EVOO. Serve immediately on fresh pasta, in a salad, or simply on its own with freshly baked bread. This is certainly an easy favourite!

This step-by-step guide will help you to create this intricately stamped pasta round. 

For the dough:
300g tipo '00' flour
1 egg
50ml lukewarm water
50ml dry white wine

Make the dough according to your preferred method. This could be within a bowl, directly onto a wooden board, or in your food processer with the dough hook attachment. Once the water, wine and egg mixture has been incorporated into the flour, commence the kneading process and continue for about 8 minutes, The dough should feel smooth, rounded and springy to touch. This is how you know it is ready. Cover, and set aside for a minimum of 30 minutes to rest.

After resting, cut 1/3 of the dough and keep the remaining covered. Commence the process of rolling the dough through the pasta machine until you have reached a desired thickness of 1.5-2mm. In my case, this was setting 4 on my Marcato Atlas 150. 

Using the cutting side of the corzetti stamp, cut out small rounds in the dough. Now, place one round shape directly onto the stamp, and press down slightly with the other to establish our detailing. You want to be firm not too firm here, ensuring the pasta rounds have been dusted with semolina prior to stamping to avoid sticking. Discard any pasta scraps, and them back to your dough to be incorporated and rolled through the machine again. 

Continue this process until all of your pasta dough has been used.

The corzetti pasta will take approximately 2-3 minutes to cooking in rapidly boiling salted water. Click here to see a Pesto Genovese recipe that I coated this pasta with.

Corzetti

This gorgeous pasta shape is visually appealing on so many levels, and traditionally served with butter, pine nuts and marjoram. I decided to team this with a simple Pesto Genovese, keeping it local and true to its Ligurian descent. 

The corzetti are round pasta discs imprinted with a selection of intricate and ornate designs. These designs serve two purposes, visual effect and assists the sauce to coat and cling to each little pasta round.

The pasta dough is made very differently, with the use of Tipo '00' flour, minimal egg, white wine and water. Click here for the recipe and a step by step guide. In the meantime, below I have included a Pesto Genovese recipe which can easily be paired with any of your preferred pasta shapes.

Pesto Genovese

Preparation Time – 15 minutes

Makes – 2 cups

Ingredients

• 1 cup pine nuts
• 1 - 2 large handfuls fresh basil, stems removed
• 1 garlic clove
• 30g Parmesan or Grana Padano cheese
• ½ lemon, juice only
• ½ cup EVOO
• Sea salt
• Freshly ground black pepper

Method

Preheat your oven to 180C fan-forced and toast the pine nuts or blanched almonds for 6 - 8 minutes, watching them carefully as not to take them too far. Alternatively, if time permits, dry toast them in a frypan over your stove top. Set aside.

Wash and gently pat dry the basil. Peel the garlic cloves. In a high speed blender, or mortar and pestle, add the basil, garlic, cheese, nuts of your choice, EVOO and the juice of half a lemon. Season with sea salt and freshly ground black pepper. Process for 30 seconds more until the pesto starts to come together. Add more EVOO if you feel it needs extra. Process or pulse again for 30 more seconds, or until you have reached the desired consistency that is incorporated, yet still slightly coarse. Check again for seasoning, and adjust according to your palate.

Distribute into a glass jar, container or ice cube tray and freeze immediately if you do not plan to use this pesto straight away. And when basil is in season, quadruple the recipe and set yourself up.

Click here for the recipe and step-by-step guide on how to shape the Corzetti Pasta if this is your preference.