December 21, 2010

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!

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{ 11 comments… read them below or add one }

1 Cookie December 21, 2010 at 12:10 pm

So beautiful and tasty looking! i want to try this!


2 Susan B. December 21, 2010 at 1:11 pm

Great. Now *I* want a corzetti stamp.


3 Lindsey @ Sunshine and Jellybeans December 21, 2010 at 5:17 pm

oh wow…this looks amazing. and what a beautiful presentation they make! thanks for sharing!


4 LimeCake December 26, 2010 at 7:34 pm

Oh wow that is gorgeous! I tried cutting my pasta shapes with a cookie cutter. This is way more beautiful!


5 Kathleen January 11, 2011 at 9:58 pm

That is some mighty beautiful pasta!


6 Kathleen January 11, 2011 at 10:02 pm

That’s one beautiful pasta!!!


7 Barbara Krauss June 7, 2011 at 7:41 am

Hi, thanks so much for the beautiful photos. I’m coveting a pasta stamp myself now! The reason I always mix the dough on the counter is that after I mix the eggs and flour together with a fork, I use a dough scraper to “cut” the dough into tiny and uniform morsels in order to thoroughly distribute the moisture throughout the flour. I need a flat surface to do this correctly. When the dough feels right I gather it together and start to knead, using the dough scraper to gather up all the errant flour. By the time I get done I have a relatively clean counter again and no bowl to wash. That’s my method, anyway.


8 Barbara June 9, 2011 at 12:19 pm

By the way, I found a supplier for the Corzetti stamps at under the Pasta Makers section. They are priced at $29.95 plus shipping.


9 Mary September 3, 2011 at 11:25 pm

now I (need) want a corzetti stamp!


10 Jay Cohen October 11, 2012 at 11:01 am

Just ordered from, along with some other cool pasta tools. Thanks for posting.


11 Greg January 5, 2014 at 8:52 am

Here is another place to purchase corzetti stamps and you can get TWO for less than one at site listed above:


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