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Corzetti di Liguria

(Stamped Pasta)

Corzetti are little disks of dough that have an impression pressed on them. The pattern is sometimes symbolic, geometric, iconic, or it may even be the producer's initials, The indentations provide a texture that helps hold the sauce. To achieve a colorful dish you need to make two or three doughs, but it would taste just as delicious if the disks are all the same same color.

11/4 cups unbleached all-purpose flour
1 egg, beaten with 1 tablespoon water

1 1/4 cups unbleached all-purpose flour
1 egg, beaten with 2 tablespoons tomato puree

½ cup unsalted butter, melted
½ cup freshly grated Parmigiano-Reggiano cheese
1/4 cup julienned fresh basil
1/4 cup pine nuts, toasted

To make the corzetti: Make each different colored dough separately. Place the flour in a mixing bowl. Add the egg-water mixture, or the egg-tomato mixture for the orange corzetti, and stir until moistened. On a lightly floured work surface, knead the dough to form a smooth ball. Place the dough in a plastic bag to rest for 15 minutes.
Roll out the pasta as directed on page 32. Allow the rolled dough to dry on a lightly floured work surface while rolling the next piece of dough.
Using a 3-inch round cookie cutter, cut the dough into circles. Stamp with a corzetti stamp, or make a Crosshatch with the tines of a fork.
In a large pot of salted boiling water, cook the corzetti for about 2 minutes, until al dente. Drain and toss gently with the butter, Parmigiano-Reggiano, basil, and pine nuts. Transfer to a warm serving platter and serve at once.
Serves 6

Picture by Joyce Dudkerk-Pool


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