Ligurian Pasta Bundle

Everything you need to make corzetti — Liguria's coin-shaped, hand-stamped pasta — from scratch, and the sauce it was built for.

At the center of this bundle is a corzetti stamp carved from pear wood, its face engraved with a giglio (lily), a traditional Italian emblem. Press a disc of dough into the stamp and lift it away, and you're left with pasta embossed on one side and ridged on the other — a shape no machine can replicate, and one designed to trap sauce in every groove.

Speaking of which: this Pesto alla Genovese is made with basilico genovese DOP, the small, delicate-leafed basil grown along the Ligurian coast, pounded with pine nuts, Parmigiano Reggiano, garlic, and olive oil. This is the sauce corzetti has been paired with for centuries.

Rounding out the bundle is a bag of Molino Pasini 00 flour, milled fine enough to give the dough a silky, supple texture that takes the stamp's imprint cleanly and holds it through the cook. This is the flour the recipe calls for, and it makes a difference.

Three ingredients, one region, one very good dinner.