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Corzetti Stamps

Our wooden corzetti, or croxetti, stamps (Curzetti Stampae) are made in the Ligurian region of Northwestern Italy, where this traditional pasta originated.

Corzetti seem to have become fashionable around the time of Italy's Renaissance, when noble families would stamp their heraldic badge on the pasta.

The imprinted pasta discs look like beautiful medallions, and the indentations and ridges made by the stamping hold sauce well.

Made in Italy   Made in Italy

Corzetti Stamp and BlockCorzetti Stamp showing Circle Cutter under Block

Concentric circle corzetti stamp Spiral design on top of base stamp Corzetti cutter Pasta circles cutter on bottom
 

How to make Corzetti

Using 00 flour and 2 eggs, prepare a batch of traditional pasta dough, adding a bit of water and salt according to your preference. Knead vigorously then let the properly kneaded dough ball rest, covered, for a few minutes.

Roll out the dough into sheets about 4 mm (5/32") thick, flour the sheet and the stamp liberally, then cut out circular shapes with the sharp-edged side of the corzetti stamp.

Place the cut circle on the decorative side of the corzetti stamp, and press the design with the handled part of the stamp.

Let the corzetti rest before putting them in the salted boiling water.

Traditionalists prefer sauces like pesto or mushroom, however they can go well with any sauce.

Corzetti Instructions Corzetti Instructions

Press the corzetti cutter on the dough sheetImpression of corzetti disc cutter
Place disc on concentric stamp patternCorzetti disc on concentric stamp pattern
Place corzetti stamp over doughPress down to impress the corzetti shape
Here's the wheat corzetti designMore corzetti designs

http://www.cookaround.com/cop/albums/userpics/10017/normal_DSCN0672.JPG

We used a variation of a recipe used by our friend Mary Ann Esposito, of the PBS show Ciao Italia. It features fresh eggs, AP flour and (our addition) white wine.

First, assemble your ingredients:

2 cups All-Purpose flour
3 eggs
1/4 cup white wine
A few pinches of salt

Second, gather your utensils:

Pasta Machine - or other device to help roll dough, like a *rolling pin.

Corzetti Stamp - This unique stamp consists of two parts. The bottom half has a circular cutter on one side and often has a simple design on the other - you can see the circle pattern our stamps feature below, which helps the cut pasta pick up sauce. The top half has a unique design used to make a pattern on the cut pasta, and a handle on top. We carry two designs for Corzetti stamps; we used the wheat stalk design for this recipe.

* Rolling pin requires elbow grease.

Combine your dry ingredients

First, combine your dry ingredients (salt and flour). If you feel like cheating a bit (we did), you can put them in your food processor and giving it a quick pulse.

Quick pulse in your food processor

Next, make a well in the middle of your pastry board (or on whatever clean surface you're using to mix your dough) and add your eggs and wine. Gradually beat the eggs and wine into an even mixture, then start to incorporate the flour until you can knead with your hands. Knead until you have a nice, even ball of dough. Don't be afraid to add a little flour, if needed. Or to take a sip or two of wine.

Let the dough rest

Now you'll need to let your dough rest. We used an inverted bowl, but flour-covered plastic wrap would do just the same. Let your dough rest for 20-30 minutes. Kick your feet up and drink some more wine, maybe. Yes, there is a theme developing…

Quarter the dough

After your break is over, quarter your dough ball (as seen above) and cover the remaining pieces you won't immediately use to prevent them from drying out.

Sheet the dough in a pasta machine

Start to roll out your dough through your pasta machine, using the widest setting first, and gradually working your way down. Corzetti benefit from a slightly thicker than average setting. We stopped at third-from-last on our machine, which is what you see here.

Press the corzett stamp onto the dough
Cut circles of corzetti

Lay your sheet onto your floured surface and (somewhat) firmly press the cutting portion of your Corzetti stamp. Don't worry if you cut them awkwardly, or need to re-use the dough, as you would when cutting biscuits.

Using the corzetti stamp

Now take the bottom half of your stamp and lay it cutting side-down, so you can see the circle design pointing up at you. Take your impressionable pre-Corzetti discs and put them on top of the design on the bottom half of the stamp. The top half of the stamp, the part with the handle, should sit on top, as seen above. Press down (somewhat) firmly. This may take a few tries. Too hard, and you'll have Corzetti dough stuck to the insides of your stamp. Too light, and you won't get a very good impression.

A stamped corzetti
Like this!

Repeat, oh, about 1,000 times (or however many you'd like to eat). Really though, our recipe yields about 4 dozen coins, give or take a few mistakes.

We love to serve with the recipe by Mary Ann Esposito, which is sort of a deconstructed pesto, using minced marjoram and toasted pine nuts. Come back next week, when we go step-by-step with Garganelli!

Images of Corzetti Stamps

Pasta circles cutter on bottom
Pasta-circles cutter on bottom of base
Concentric circle corzetti stamp
Concentric circle corzetti stamp on top of base
Corzetti stamp

Corzetti stamp


Stella Alpina Corzetti Stamp in Pearwood
Edelweiss - Stella Alpina Corzetti Stamp in Pearwood

Wheat corzetti stamp
Wheat Sheaf Corzetti Stamp

Wheat corzetti stamp
Wheat Sheaf Corzetti Stamp

Fleur de Lys Corzetti Stamp
Fleur de Lys Corzetti Stamp

Fleur de Lys Corzetti Stamp
Fleur de Lys Corzetti Stamp

Ancient Coin Corzetti Stamp in Pearwood
Ancient Coin Corzetti Stamp in Pearwood
 

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