Look what I got! A beautiful new corzetti stamp. What’s a corzetti stamp? It’s a cool little tool for making beautiful handmade pasta.
I don’t remember where on the internet I first ran across a corzetti stamp but after a little more googling and seeing The Italian Dish I knew I just HAD to have one. They’re not easy to come by but after a bit of searching I was lucky to find Terry at Artisanal Pasta Tools. I already knew I needed wanted a corzetti stamp but it only took another 5 seconds or so to realize I really needed wanted a polenta board too. It’ll be here soon, along with a chance for YOU to win a polenta board of your very own.
In the meantime, I’m making another big batch of corzetti for Christmas Eve dinner. They’re really very easy as far as handmade pasta goes. This batch was tossed with garlic, olive oil, red pepper, basil and Italian sausage but the next will see a light tomato sauce.
- Semolina Flour, 2 cups
- All Purpose Flour, 1 cup plus more for flouring
- Eggs, 3
- Water or White Wine, about 1/2 cup
- More Wine, one glass full, because you’ll be rolling dough for a while
Combine the flours and pour them onto a smooth surface. Make a hole in the center and break in the eggs. With a fork, lightly beat the eggs.
I’ve never really gotten the point of mixing on a counter instead of in a bowl but I decided to try it this time. I still don’t get it but suit yourself. Or explain to me why a counter beats a bowl.
Gradually pull the flour into the eggs and add a little water or wine as you go, until it the dough holds together.
Knead the dough for 5 to 10 minutes, adding more flour as needed to keep it from sticking.
A handful at a time, roll the dough through a pasta roller two or three times, or until it’s nice and smooth. On the final run, set the roller thickness to about 4. The dough needs to be thick enough to handle easily without tearing.
Using your stamp, cut the dough into discs. Scoop up the scraps to re-roll.
Place each pasta disc on the stamp and press it firmly.
Remove the disc from the stamp and lay it out to dry.
Let them sit for a little while before cooking, while you get a pot of water on to boil and get your sauce and so forth together.
Cook the pasta in a large pot of boiling water for just a few minutes, until they begin to float and are barely tender. Drain them carefully and toss them in with your favorite sauce.
Here, I sauteed a bunch of garlic and a diced red bell pepper in a generous amount of olive oil then added a handful of fresh basil while someone else grilled the Italian Sausage.
Serve immediately with a whole lot of freshly-grated Parmesan or Asiago. Enjoy!