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!