Making Homemade Corzetti Pasta

red pasta machineWhen the holidays start approaching I always get the urge to make homemade pastas. I make ravioli each year but I also enjoy making some other out of the ordinary pastas, like corzetti.

Corzetti  are thin round coins of fresh pasta dough that get stamped out and embossed with a beautiful design using a handmade artisanal tool called the corzetti stamp. The look is so unique, not something you see often, eatable works of art!

I recently received a brand new shiny red pasta machine as a gift so I couldn’t wait to break it in!
pasta dough I’ve only made corzetti a few times, once was with my girlfriends when I first got my new stamps, we spent the whole day together making garganelli and corzetti pasta, I did a post on it a couple of years ago here.

Recently I got inspired to make it again after reading my friend Adri’s beautiful post on her corzetti, I also decided to use her dough recipe which I highly recommend if you decide to make them. Her dough recipe is simply made with unbleached flour, an egg and water. I used the food processor method and it came together perfectly!

corzetti stampsYou can order these heirloom quality crafted stamps from Artisanal Pasta Tools. We are so fortunate to have such a skilled craftsman here in the U.S. that makes these stamps and other traditional pasta tools, otherwise they were only available in Italy.
stamping corzetti Making corzetti is a true labor of love but I can’t imagine a more beautiful pasta to serve for a very special occasion. I wouldn’t recommend making them for a crowd but for a smaller dinner party they are wonderful. They’re just so extraordinary your guests will surely be impressed!

corzetti stampsAfter you get your dough together you’ll want to roll it out thin with a pasta machine. You cut the coin shape with one part of the stamp then flip it over and place the pasta disc on top and then pressing down using the part with the handle, each side will have a design embossed into the pasta, they’re amazing to look at!

making corzetti I even got my granddaughter to help me make some, she caught on right away and did a great job!corzetti pastacorzetti pastacorzetti pastaYou can freeze them individually which I do, single layer on a baking sheet and then when frozen I place them into freezer bags for later use.
boiling corzetti pasta When you’re ready to eat them place into salted boiling water, they will rise to the top and only take about 3 minutes to cook. Scoop out gently with a handheld spider strainer. Treat them with tender loving care.

corzetti pasta with sauceAlthough the traditional way to eat corzetti is with a pesto of some sort, we love them just the same with marinara spooned all over the top.
corzetti pasta with sauce And don’t forget to sprinkle generously with freshly grated romano or parmesan cheese, so, so delicious!

corzetti pasta with squash and kaleI had some leftover so I tossed them into a brown butter sauce with grated parmesan cheese and added sauteed kale and roasted butternut squash for a wonderful midweek dinner.
corzetti pasta with herb pesto Here’s the more traditional way to serve corzetti, a pesto made with olive oil, parsley, basil, garlic, parmesan and walnuts, it’s so scrumptious and really highlights the design.

Once a year I make this and it’s well worth the time and effort, a beautiful tradition indeed!

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Comments

  1. Such a wonderful post and such beautiful corzetti, Marie! Your granddaughter is also beautiful!

    I’m so glad you gave the link of where to buy the stamps, as I want to buy a couple for a good friend for her birthday as a hostess gift as we will be staying at her home a few days in January. She loves to make pasta and I know she will enjoy making this new shape with Adri’s recipe

  2. Really lovely.

    Buon Natale!

  3. Joseph boccia says:

    Your food looks amazing wow I’m a Italian man from Long Island
    Ny I love in Mesa az now and always make my sauce on Sunday .
    I never made home made pasta but after seeing yours
    I’m going to thank you keep the good food coming

  4. You just gave me another thing to put on my bucket-list. :) I just read your other posts and I think it is wonderful to get together with family and/or friends and make food.

  5. Marie, you are amazing… and what a beautiful granddaughter. God Bless &
    Buon Natale a te e i tuoi cari.

    ciao

  6. Che belli corzetti! Brava! Oh, what a glorious post! And thank you for the shout out. That was awfully generous of you! I think corzetti are my favorite pasta to make. They are so beautiful and there is so much history behind them. Spread that corzetti love! We need to form a group of women who make handmade pasta- what ever shall we call ourselves, Marie? Let’s come up with something for the New Year! Merry Christmas to you and yours!

    • Adri and Marie–I’m in! I would love to share making handmade pasta with you…. even though I gather you’re in Chicago and I’m in Philadelphia, UPS works wonders. My aunt, God rest her, used to send me cooked foods via UPS overnight! so i’d guess we coould share the pasta too. I made corzetti yesterday for the first time, as a diversion from ‘that football game….’ with a mixture of semolina and 00 flours. It was very easy to work with. I bought the stamps from Fante’s kitchen ware in the Italian market of south Philadelphia. Yes, they are made in Italy. I purchased an ancient coin design as my first one and probably will get the fleur de lis next. Hope to hear from you!

      • Adele, That’s wonderful that you made corzetti for the first time! Did you love them? I would love to see a photo of all your hard work, send it to prouditaliancook@hotmail if you can.

  7. What a great idea with those pasta stamps. Never saw them before. Good thing it’s my birthday soon … ;)

    Thanks for sharing.

  8. These would spectacularly elegant in brodo with a sprinkling of parsley and Romano cheese on top.

  9. Marie,
    can you make this in advance then dry them (i’m thinking they would be great given as gifts w/ a jar of my homemade sauce)

    • Mamie, I only made them and froze them, I wouldn’t know how they would be just dried, but the frozen is awesome even 1 month later!

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