I’ve been yearning for a corzetti stamp for a long time, practically begging relatives of mine to search out one for me on their recent trip to Italy, which by the way they never could find. Little did I know back then that I could have gotten one right here in this country, specifically from California!
Fast forward about a month later when Terry Mirri, the owner of a company named,
Fatto in America – Artisanal Pasta Tools, contacted me to try out two of his handcrafted artisinal pasta tools, a corzetti stamp and a garganelli board. Their mission is for home chefs to explore food preparation with tools rarely seen by the American consumer. After receiving them and actually seeing the fine craftsmanship that went into each design, the beautiful woods they used, I was in awe!
Corzetti are a highly decorative pasta, but at the same time it’s also functional because the embossed pattern helps to hold oily sauces such as different types of pestos.
Just one look at this garganelli board and you will be amazed to see all the work that was put into making this. Fifty six individually cut slats of wood anchored in place with natural jute, all done by hand, oh, and you can also make gnocchi on this too!
Garganelli pasta are thin ridged tubes that are shaped by wrapping ( 2 inch) squares of egg pasta diagonally around a wooden dowel, then rolling it over the slats, ( or combs) to give it it’s signature ridges.
Needless to say, I couldn’t wait to start making pasta with both of these beautiful tools!
But because it’s really not fun to make pasta all by yourself I asked my three good friends, Jean, Joanne and Mary-Alice to join me. Joanne (middle) graciously offered her beautiful newly remodeled kitchen for all of us to work in.
Needless to say, I couldn’t wait to start making pasta with both of these beautiful tools!
But because it’s really not fun to make pasta all by yourself I asked my three good friends, Jean, Joanne and Mary-Alice to join me. Joanne (middle) graciously offered her beautiful newly remodeled kitchen for all of us to work in.We arrived early in the morning with our aprons and ingredients in hand to the smell of monkey bread baking in the oven, a delicious egg and sausage breakfast ring loaded with all sorts of veggies and cheese, fresh fruit and coffee brewing, not a bad way to start the day off, hey?
After our fulfilling breakfast it was time to get started, we made all the dough first, the eggs were cracked, the flour measured and with a little tweaking with the measurements, into the food processor it went, as each recipe was completed we wrapped the dough in plastic and let it rest for about 30 minutes.
Time to crank out the pasta sheets! Just look at the texture of the dough, nice and smooth. Nice job girls!
I couldn’t wait to try this, here’s what you do, you cut out the circles with one end of the stamp, ( like a cookie cutter) then you flip the stamp over and place the circle of dough over the embossed side, then take the other section which has the knob handle on it, stamp down over the circle. The underside of the handle, which you can’t see in the picture also has the imprint, so when completed both sides will have the beautiful design on it.
Look how easy the dough peels off! Perfection! On a side note I did a comparison with a corzetti stamp that was purchased from a popular online kitchenware site but it was very inferior to Terry Mirri’s product, the wood was rough, the circles didn’t cut right, I could barely peel the pasta off the stamp, and as for the design factor, you couldn’t even see it!
After our fulfilling breakfast it was time to get started, we made all the dough first, the eggs were cracked, the flour measured and with a little tweaking with the measurements, into the food processor it went, as each recipe was completed we wrapped the dough in plastic and let it rest for about 30 minutes. Time to crank out the pasta sheets! Just look at the texture of the dough, nice and smooth. Nice job girls! I couldn’t wait to try this, here’s what you do, you cut out the circles with one end of the stamp, ( like a cookie cutter) then you flip the stamp over and place the circle of dough over the embossed side, then take the other section which has the knob handle on it, stamp down over the circle. The underside of the handle, which you can’t see in the picture also has the imprint, so when completed both sides will have the beautiful design on it. Look how easy the dough peels off! Perfection! On a side note I did a comparison with a corzetti stamp that was purchased from a popular online kitchenware site but it was very inferior to Terry Mirri’s product, the wood was rough, the circles didn’t cut right, I could barely peel the pasta off the stamp, and as for the design factor, you couldn’t even see it!I can’t say enough about Terry’s products, the craftsmanship is unbelievable, heirloom quality which can be handed down throughout generations! Check out his other products too, he carries polenta and cavarola boards, and a handmade storage box to house your pasta machine.
Aren’t they beautiful? This is not something you would make everyday but on holidays or a very special occasion, it will be the object of conversation!
We made multiple trays of these, but waited until we got home to freeze them and place into freezer bags.
Making the garganelli was easy once we all got the hang of it, here’s what you do,**cut dough into squares**position squares with point slightly over jute rail**wet far tip with water** place spindle over square**flip the tops of pasta over spindle**push and roll over the slats with your palm**slide garganelli off.
After our trays of garganelli were finished we left them single layered so as not to squish the cylinder and waited until we got home to freeze and bag them up.
We had many scraps leftover from cutting out the corzetti so we became very resourceful and started making spaghetti and fettuccine and even a few pasta sheets.
Pasta was every where, on tables and counters, we had a sea of pasta from one end to the other!
Here we are admiring the fruits of our labor, so much fun, can’t wait to do it again girls!
I cooked up my corzetti a few days later and used a garlic, olive oil, basil, parsley and parmesan sauce which I gently spooned over the cooked pasta and sprinkled toasted walnuts all over. Delicate, light and oh so good!
Imagine bringing a huge platter of these out to your table, your guests will be wowed! Look how pretty the design turned out.
Although there are many different sauces you could use for the garganelli I opted for a nice marinara, it was wonderful!
Aren’t they beautiful? This is not something you would make everyday but on holidays or a very special occasion, it will be the object of conversation! We made multiple trays of these, but waited until we got home to freeze them and place into freezer bags. Making the garganelli was easy once we all got the hang of it, here’s what you do,**cut dough into squares**position squares with point slightly over jute rail**wet far tip with water** place spindle over square**flip the tops of pasta over spindle**push and roll over the slats with your palm**slide garganelli off. After our trays of garganelli were finished we left them single layered so as not to squish the cylinder and waited until we got home to freeze and bag them up. We had many scraps leftover from cutting out the corzetti so we became very resourceful and started making spaghetti and fettuccine and even a few pasta sheets. Pasta was every where, on tables and counters, we had a sea of pasta from one end to the other! Here we are admiring the fruits of our labor, so much fun, can’t wait to do it again girls! I cooked up my corzetti a few days later and used a garlic, olive oil, basil, parsley and parmesan sauce which I gently spooned over the cooked pasta and sprinkled toasted walnuts all over. Delicate, light and oh so good! Imagine bringing a huge platter of these out to your table, your guests will be wowed! Look how pretty the design turned out. Although there are many different sauces you could use for the garganelli I opted for a nice marinara, it was wonderful!What a labor of love pasta making is but worth all the effort especially when you do it with family and good friends!
Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I have never seen this done with pasta, but I have been collecting cookie molds for some time, and I bet they would work as well. Try looking up “House on the Hill” and “Rycroft”. You will find a lot of variety and the price is comparable with House on the Hill, but Rycroft uses clay molds, and their prices are much more affordable.
Oh my gosh I am going to cry. I want to go home so badly when I see this. There is nothing better than
family and these memories you will have together forever! So beautiful, Brava ragazze!
Marie, Great writing and photos. Where can I buy a corzetti pasta stamp? I need to know ASAP.
Thanks much,
Anne Vercelli
Anne, I put the link right in the post, under the second photo, artisanal pasta tools, a wonderful company, you can order from there.
Reminds me of making pasta with my Granny. Yours looks soo good! I am putting this on my list for sure!!
Great pasta tools and thanks for this valuable info. There is nothing like home made fresh pasta. The pictures look great too!
Love Homemade pasta. It looks like you girls had a great time making it. That’s the best part of cooking Italian style. Cooking with family and friends
What a fun day! Takes me back to the days of helping my Nonna.
I’ve not read a post that’s impressed me as much in ages – brilliant photos. I felt like I was there. Thanks for sharing.
You need to open a shop! Exquisite! Thanks for today and showing me more about Italian food!
Fantastic photos…what a fun time you had with your girls!!!! I was amazed at how much pasta you made. And the end result looked so delish!!!!
Good job girls!!
Wow, Marie! What an incredible post!
Wonderful fun!!! I love my corzetti stamps from Terry Mirri. We’ll have to have a party too. The workmanship is outstanding and finished professionally. Gorgeous pieces of art besides. And I agree with the comment about the beech stamps that I purchased, probably from the very same unnamed company. The finish cannot be compared to Terry’s as I had to go through and refinish all the rough edges. Customer communication and relations are above and beyond also at Artisanal Pasta Tools. I’m looking at their Cavorola Board next.
There is nothing I dislike about this post – nothing! I just wish I had one of those stamps and that I had been there to join in the fun. Great job.
Your pasta is amazingly beautiful to look at and I am sure it tastes just as nice. Bellisimo ~
Oh, what fun, Marie! There’s nothing like the sisterhood of pasta makers to make you smile. Those corzetti are a work of art. Che bella!
I love using the old fashioned tools too. This all looks wonderful!
Wow how fabulous to see this .. you had a super time, hard work I think but worth it in the end. I have just been to an event in Islington , London, Uk .. La Dolce Vita .. promoting all foods in Italy 🙂
What fun! I just bought an Atlas pasta maker with lots of extra toys and gadgets (on eBay) and I was going to visit your blog to see if you had some good pasta making recipes/tips. Yay! I’m gearing up to make my first pasta…soon!
Holy Cow! That is a ton of pasta. Sounds like you gals had a blast. The kitchen is beautiful.
I want to move to Chicago to be one of your pasta making friends!
Wow! What a beautiful post! I just love it all! And now I am very very hungry 😉 Marvelous post & what fun!
Anonoymous, email me at prouditaliancook@hotmail for dough recipe.
Roz, Just order them from the links I provided, no need to fly to Italy!
Thanks everyone, I love your comments!
Wow…I’ve been wanting and wanting to make my own pasta. I think this weekend I’m going to give it a try. My two foodie children will be home this weekend so it will be a good time to try it. Mine won’t be elaborate like yours but I’ve got to start somewhere. Love your blog!!!
Would you be able to post the recipe you used to make the pasta dough? Your blog is great! I have Terry’s corzetti stamps and garganelli board and am getting together with a friend soon to make some also! Your pasta dough recipe would come in handy! Thanks in advance!
Oh Marie, you’ve definitely illustrated in both words and photos just how wonderful it is to have this tradition of making and rolling pasta with family and/or friends. It is a solid tradition in my family and I love every minute of it! I saw Lydia’s show this week using the exact same tools and so I am on a quest to locate them, even if I have to fly to Italy to get them! Roz at La Bella Vita
cool pasta tools…looks like you guys had a great time.
Well, I just couldn’t resist! I didn’t find exactly what I wanted on their site, so I emailed Terry and, lo and behold! Exactly what I’ve been dreaming of, they have in the works already and he put me on the list to get one! I can’t wait to get my beautiful new corzetti stamp!!!
Marie, thanks for the great post. Those stamps can be a great start to a new family tradition for special occasions. Going to buy one,maybe two 🙂
Love your blog – the photos and recipes are just beyond anything I have seen. You need a publicist and a literary agent! As I was reading along I was wondering if Terry sold a “chitarra” like my nonna had but I guess the garganelli board works the same way. I have always wanted to visit Chicago – your blog really inspires me to visit one day! xo,
How fun. You always make such beautiful homemade pasta. You make me want to trot out my pasta roller and get going on some pasta of my own. For some reason the last two or three times I tried to make homemade pasta, it was a disaster and I gave up (even though I had done it successfully in the past). I really must try again.
Hi Marie – what fun! The pasta is truly gorgeous. Terry chose the right person to showcase his wares.
LL
P.S. Love the Chicago attire!
This was one big smile. I have a corzetti stamp “on my list” for when I go to Italy – had no idea you could get it here! Will check out your links.
I think there is no better display of friendship than a day of making pasta together. All of those grins are infectious.
This was very inspiring. It all looks so beautiful and delicious. What a great way to spend time with friends.
Ooooo! I have been looking online for corzetti stamps for almost two years, but they few that I was able to find were prohibitively expensive. I adore this pasta and would love to try making it at home. Yours look wonderful!
What a wonderful post! I love the pasta tools! I wonder if they would ship to Australia? I will check out the link!
All I can say is WOW!!
Wow, that is strange how our posts connected today.
These all look wonderful, of course. And, yes, you are a natural-born “guitar” player, so DO go out and get yourself one. (Fante’s is a good online source.)
Amazing! I’ve seen those stamps before, possible in Katie Caldesi’s book, and it looked so cute. I just assumed it was something I would have to hunt for on a foodie trip to Italy, but you never know, perhaps I can find it in the UK too 🙂 Fantastic blog. LovingFood.
What a fabulous, fun and productive day, Marie! I would love to try to make both Corzetti and Garganelli! I will have to shop at Terry’s online store!
Sounds like a smashing good time!
I love to collect and use the wooden stamps and will contact this company. Great post!
All the pasta looks great!! And I loved the “field trip”. How about the recipe for the breakfast ring your gf made. It looked wonderful!!
What a wonderful post Marie! Love it!
Maryann
They truly are gorgeous! I have some of the garganelli in the cupboard but of course it is storebought!
I’m tired just looking at the fruits of your labor. I wish I were one of the good friends invited over so I could learn how to make pasta. great post.
oh Marie – I am drooling with envy at all that pasta and those handcrafted tools. I once made garganelli but used a ridged gnocchi board to finish off the ridges. I didn’t know there was a real dedicated tool for it. and the corzetti -they’re just beautiful. But you know what I love the most? The way you thought to include those friends of yours. A really terrific post.
now this is my kind of day – love every single thing about it!!!
I love the photo of gorgeous you with the gorgeous granite island and the gorgeous pasta display (triple “G”). Where’s the vino? Wish I could come and play!
What a beautiful sight! Thank you for Terry’s link. I can’t wait to hide in my room and look through it (kinda like a good book).
Wow, this is all just fabulous! I’m going to read it all over again I enjoyed it so much…thanks for showing us the pasta tools, the pasta, and the finished dishes.