Doughs:
Sauces:
What they are
Also known as croxetti, these embossed pasta medallions hail from Genoa, in Liguria, and date back to the 13th century. It’s likely they were first created with metal coins, which over time developed into elaborate, customizable wooden stamps reserved for the rich. You’ll still find a few corzetti stamp artisans working today, including Filippo Romagnoli, whose family has been in the business for generations and who’s crafted my entire collection. But if you’re not quite ready to invest in a traditional stamp, try a cookie stamp, or cut out rounds of dough and press them with whatever sturdy textured surface you have.
How they’re traditionally served With Ligurian favorites like marjoram pesto and walnut sauce (salsa di noci).
MAKE THE DOUGH
Make your dough of choice and let it rest, tightly covered, at room temperature for 30 minutes.
SET UP YOUR WORKSPACE
Dust a sheet pan with semolina or line it with a dry dishcloth. Gather your tools and set up your pasta machine.
SHEET THE DOUGH
Roll a quarter of your pasta dough into a sheet, stopping at setting 5 for both the Marcato and KitchenAid machines.
CUT THE SHEET INTO ROUNDS
Dust both sides of the pasta sheet with a bit of 00 or all-purpose flour. Use the hollow cutter side of your corzetti stamp to cut as many rounds from the dough as you can.
Save any scraps for soups or a snack, or ball them up and cover them so they can be reused at the end.
MAKE THE CORZETTI
Flip the corzetti stamp over so the patterned side is facing up and place a round of dough in the center. Align the other patterned piece of the corzetti stamp on top. Press down firmly, sandwiching the dough between the wood. Remove the round to reveal a beautifully printed medallion. If the pasta sticks to the stamp, dust the rounds or the stamp with a little more flour moving forward.
Arrange the finished corzetti in a single layer on the prepared sheet pan (if you’d like, stack the pieces by placing a sheet of parchment between each layer or dusting them with semolina). Repeat with the remaining rounds, and then the remaining dough.
COOK THE PASTA
Cook the corzetti until tender, 3 to 5 minutes, depending on thickness and drying time.
