>> source: Cooking class at La Sciamadda Dei Vinaccieri Ballerini in Sestri Levante, Italy

Mix @durum 00 flour{0.5kg}, @white wine{0.25L}, an @egg{1}, @salt{10g}, and @margoram{30 leaves (6g?)} and knead on a #flour covered table{} until not sticky.

Roll into 1/8" sheets with a #rolling pin{} then cut and stamp with a #corzetti stamp or cup and fork{}. Reroll excess dough.

Boil until floating.