When 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!
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!
You 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.
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!
After 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!
I even got my granddaughter to help me make some, she caught on right away and did a great job!You 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.
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.
Although 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.
And don’t forget to sprinkle generously with freshly grated romano or parmesan cheese, so, so delicious!
I 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.
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!