Corzetti Stampati (Ligurian Stamped Pasta)
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.
Servings 4 Servings
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.