A recipe for Corzetti Stampati (Ligurian Stamped Pasta)! Also known as Croxetti, this homemade pasta is pressed between two molds to form a decorated coin shape.
During a recent visit to the Leesburg Premium Outlets, I came across a set of Corzetti stamps on sale at the Williams Sonoma store.
I have picked up the dried version a few times from Eataly while living in Los Angeles, but this was my first time making them from scratch! It is such a fun shape for homemade pasta lovers.
Originally from Liguria along the northwestern coast of Italy, Corzetti (or Curzetti, Croset, Croxetti, Crosetti depending on the dialect) are coin-shaped pasta with an embossed pattern on each side perfect for holding thinner sauces. Their history dates back to the 1200s.
Forming the Corzetti
This pasta shape is formed using a specialty Corzetti stamp.
The wooden stamp comes in two parts. One larger piece has a round cutter at one end to cut out the individual circles and a design on the other end (mine is a spiral). The other piece has a more intricate design and often a handle. My set came with two handles- one with an Edelweiss and the other with a Florence Lily.
The stamps can be found in a variety of designs from the coats of arms of families to different types of flowers or even bees. Outside of Liguria, they can sometimes be located in specialty Italian shops with pasta tools or online.
Dust the stamps with flour as needed to prevent sticking.
Use the cutter side of the Corzetti stamp to cut out circles as close together as possible from the thin sheet of pasta.
Place one of the circles on the larger stamp over the design, then press down with the handle piece of the stamp to form a pattern on each side of the pasta.
Gently remove to a flour-dusted baking sheet and repeat with the remaining dough.
If working slowly, cover the circles with a towel to keep them from drying out.
A Few More Homemade Pasta Dough Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
After forming the dough, wrap in plastic or cover and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If you have leftover dough, it can be wrapped and refrigerated for up to a day before using.
If you have a difficult time rolling the dough and it keeps shrinking back, wrap back up in the plastic and allow it to rest for another 15 minutes or so.
A “00” pasta flour (found in larger grocery stores or Italian markets) is best to get the right texture, but all-purpose can be substituted if unavailable.
This pasta recipe has about 1/4 cup (60 milliliters) dry white wine added to the dough. If avoiding alcohol, swap for water and continue to slowly add more water just as needed to create a smooth, soft dough.
If the pasta dough is too dry and crumbly, slowly add a little more water. The exact amount will vary based on the moisture content of the eggs. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).
Roll the dough into a sheet about 1/8th inch (3 millimeters) thick, dusting with flour as needed to prevent sticking. If using a pasta machine, start with the widest setting and gradually roll the sheet to the second to thinnest setting, dusting with flour as needed. The sheet should still have a slight thickness to hold the shape of the stamp on each side.
Lightly dust with flour as needed to keep the pasta from sticking to the work surface or pasta machine.
Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.
Serving Ideas
This Corzetti Stampati (Ligurian Stamped Pasta) can be paired with a variety of sauces. Our personal favorites are basil pesto and a walnut sauce (Salsa di Noci).
Another traditional pairing is Corzetti con Maggiorana e Pinoli (Corzetti with Marjoram and Pine Nuts).
In the book, Pasta Every Day, Meryl Feinstein also has a recipe for a fun variation to make the stamped pasta into ravioli with a cheese filling.
Looking for more homemade pasta?
Try my:
Corzetti Stampati (Ligurian Stamped Pasta) Recipe
Adapted from Pasta Social Club
Corzetti Stampati (Ligurian Stamped Pasta)
Ingredients
- 3 cups (375 grams) 00 pasta flour or all-purpose flour
- pinch salt
- 2 large eggs
- 1/4 cup (60 milliliters) dry white wine
- water as needed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and salt.
- Make a well in the center. Add the eggs and mix until well-combined.
- Stir in the wine, followed by just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes or up to 1 hour.
- Divide the dough into four equal pieces. Place one on a floured work surface and cover the remainder.
- Dust a large, rimmed baking sheet with flour or fine semolina.
- Roll the dough into a sheet about 1/8th inch (3 millimeters) thick, dusting with flour as needed to prevent sticking. If using a pasta machine, start with the widest setting and gradually roll the sheet to the second to thinnest setting, dusting with flour as needed. The sheet should still have a slight thickness to hold the shape of the stamp on each side.
- Use the hollow cutter side of the Corzetti stamp to cut out circles as close together as possible from the thin sheet of pasta.
- Dust the Corzetti stamps with flour, continuing to do so as needed to prevent sticking between batches.
- Place the larger Corzetti stamp on the work surface with the stamped side up.
- Place a cut out circle on the stamp. Cover the circle with the other stamp and press down to create the embossed pattern.
- Remove the circle to the prepared baking sheet and repeat with the remaining circles, arranging them in a single layer. Repeat with the remaining dough. Once the baking sheet has been filled with a single layer of embossed circles, cover with a piece of flour-dusted parchment and make another layer.
- To cook, bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface and are just tender, about 3 minutes if fresh.
- Uncooked pasta can be frozen in a single layer, then transferred to a freezer-safe bag. Take care, the thin shape can easily snap and break during storage. They can be boiled straight from the freezer, though a minute or two may need to be added to the cooking time.
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