May 6, 2011

Special Pasta with Special Students

I love kitchen gadgets, who doesn't? When I was on my way to Torino one year, we passed Chiaveri which is one of my favorite towns. I already wrote up the story about my visit to Franco, my master of Corzetti stamps. Everytime I make this recipe, I have remember the trip, what we ate and his fabulous workshop.

This is the design that my custom stamp makes



I have several others which I can use in class, one I recently got in Florence at Gioia della Casa, for 19 euro, not custom, probably a cheaper wood, but it works! ( I bought one with the Fleur du Lys, symbol of Florence)


I have some clients that come yearly so we have fun breaking away from classic Tuscan recipes and create our menu's as we like. This year,Wende brought along her cooking pal Candace and their spouses to cook. They were thrilled to learn to use the corzetti stamps. We went to the shop in Florence earlier in the week and they had bought their own, which inspired this lesson.


they really worked hard


When you spend a lot of time making fresh pasta, the best sauce is the simplest.
We did a traditional brown butter with toasted pinenuts and parmesan cheese. I didn't have any marjoram, which would have been traditional herb to use.





I used a recipe which is sort of a blend of egg pasta and the hot water pasta.

We used 300 grams of 00 flour- 2 egg yolks, a tbs of EVO, salt and hot water.
Some people add some butter to the blend, I wasn't sure, so I used EVO.

The dough rested and rolled out perfectly.

Once the dough is rolled out, the bottom of the wooden stamp cuts the disks, then the disk is placed between the two sides of the stamp and you press.

It prints both sides of the pasta.

Boil in salted water and serve with brown butter, toasted pinenuts, grated parmesan cheese and marjoram.

Pesto is also nice thinned with a little pasta water.


Terry in California is making Corzetti stamps too--- closer than coming to Italy!

It is nice to share new recipes, remember old trips and create new memories.

I am off to Sicily for a week, we'll see what this trip brings me!

9 comments:

  1. Fantastic and sounds really tasty, you really cant do bad with fresh pasta and simple is a good way to treat pasta..
    Thanks.

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  2. I really enjoyed seeing this recipe! Do you know if you can order or get these stamps in the US? Have a great time in Sicily! I know how much we both love it! Can't wait to see new pictures.

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  3. Judy, I've written a post about these corzetti stamps before and have two that Franco has made. Your post was very interesting to me and I liked the link to the person who is making these in California.

    Always enjoy your writing!

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  4. There is a link to the American crocetti stamp maker on the b

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  5. Sorry -on the blog! Terry from California makes them as well as other cool items

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  6. wow looks delicious and simple! Will have to try it.
    The Wanderfull Traveler
    canadianculinarytravel.blogspot.com

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  7. Judy, I've written a post about these corzetti stamps before and have two that Franco has made. Your post was very interesting to me and I liked the link to the person who is making these in California.

    Read more: http://www.divinacucina-blog.com/2011/05/special-pasta-with-special-students.html#ixzz1Mm1FkKP9

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  8. Good post. I have checked it. Keep on posting. Thanks for sharing...

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  9. Nice post I like your site very well and I continue visit on this site for more information.

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