To make corzetti, you would need a two-piece wooden tool made up of a round cutter and a round engraved stamp carved in a design that embosses itself on the pasta. Use the cutter to cut out the croxetti from a freshly rolled pasta sheet, then press each croxetto between the two sides of the stamp, pressing the design on the pasta disk.
Lightly dusted with a little semolina or fine cornmeal, corzetti should be laid out on a sheet pan in a single layer until ready to cook.
When making corzetti pasta dough, you have two options: a traditional corzetti pasta recipe, rich in eggs, or an eggless corzetti pasta recipe. Our preference goes to the traditional corzetti recipe, which you can find below, but if you need a vegan, lighter option you can get our eggless croxetti pasta recipe 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.