Here in Italy each family has their own pasta recipe, passed down through generations, and each claims theirs is the best. The Romagnoli family makes no exception. Since fresh pasta dough only consists of a few ingredients, always make sure to get quality flour and the freshest eggs you can find (if using eggs).
Our corzetti recipe has two variations – one without eggs, and one with eggs. Eggless fresh pasta is a good choice if you want to make a vegan pasta dish, if there’s somebody at your table who can’t eat eggs or if you want a lighter alternative to traditional fresh pasta. Although our eggless pasta dough is really tasty, our preference goes to a corzetti recipe made with a lot of farm fresh eggs. You find both recipes here.
Traditional Corzetti Pasta Recipe (with eggs)
200 gr plain flour
200 gr semolina flour
4 fresh eggs
1 teaspoon of extra-virgin olive oil
1 pinch of salt
water or dry white wine (if needed)
In a large bowl, combine the plain flour and the semolina flour. Mound the mixed flours in the center of a wooden cutting board or in a wooden bowl. Make a well in the center of the flours and add the extra-virgin olive oil, salt and eggs.
With a fork, break the eggs and incorporate the flours, little by little. When the dough starts coming together, use your hands to knead it. When the dough is elastic and no longer sticky, form a ball and wrap it in plastic. Set aside for at least 30 minutes. If the dough is too dry, add a little water; if it’s too wet, add some flour.
Roll the dough (about 1 millimeter-thick) and, using the cutter in your corzetti stamp, cut out as many rounds as you can (you can use the leftover pasta to make maltagliati for pasta e fagioli). Now place one round of pasta dough on the embossed side of your corzetti stamp. With your fingers press on the edges of the stamp so that the pasta adheres perfectly to the stamp. Place the handle of your corzetti stamp over the pasta disc and press firmly, turning your hands on both direction. This move helps the design emboss itself on the pasta.
Placed the embossed corzetti on a kitchen towel or parchment. You can dry them or cook them right away.
Eggless Corzetti Recipe (vegan)
400 gr plain flour
200 ml water
1 tablespoon extra-virgin olive oil
1 pinch of salt
Mound the flour in the center of a wooden cutting board or wooden bowl. Make a well in the center and add the extra-virgin olive oil, salt and water. If you don’t like the pale color of your corzetti dough, add some saffron or turmeric. These spices will give your pasta a bright yellow color.
Knead the dough with your hands until it gets an elastic consistency. Form a ball and wrap in plastic. Set aside for 30 minutes.
To make corzetti follow the instructions above.