Corzetti Pasta

This step-by-step guide will help you to create this intricately stamped pasta round. 

For the dough:
300g tipo '00' flour
1 egg
50ml lukewarm water
50ml dry white wine

Make the dough according to your preferred method. This could be within a bowl, directly onto a wooden board, or in your food processer with the dough hook attachment. Once the water, wine and egg mixture has been incorporated into the flour, commence the kneading process and continue for about 8 minutes, The dough should feel smooth, rounded and springy to touch. This is how you know it is ready. Cover, and set aside for a minimum of 30 minutes to rest.

After resting, cut 1/3 of the dough and keep the remaining covered. Commence the process of rolling the dough through the pasta machine until you have reached a desired thickness of 1.5-2mm. In my case, this was setting 4 on my Marcato Atlas 150. 

Using the cutting side of the corzetti stamp, cut out small rounds in the dough. Now, place one round shape directly onto the stamp, and press down slightly with the other to establish our detailing. You want to be firm not too firm here, ensuring the pasta rounds have been dusted with semolina prior to stamping to avoid sticking. Discard any pasta scraps, and them back to your dough to be incorporated and rolled through the machine again. 

Continue this process until all of your pasta dough has been used.

The corzetti pasta will take approximately 2-3 minutes to cooking in rapidly boiling salted water. Click here to see a Pesto Genovese recipe that I coated this pasta with.