Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
If you have the stamp, recipe is very simple and similar to ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter all the ingredients and then work with your pasta machine for making a 3 mm sfoglia. Cut with the wooden stamp and then stamp.
"Pandora" <[email hidden]> wrote in news:[email hidden]:
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Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
If you have the stamp, recipe is very simple and similar to ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter all the ingredients and then work with your pasta machine for making a 3 mm sfoglia. Cut with the wooden stamp and then stamp.
Kisses Pandora
Looks wonderful Pandora. How long did it take to make from beginning to end?
"sandi" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"Pandora" <[email hidden]> wrote in news:[email hidden]:
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Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
If you have the stamp, recipe is very simple and similar to ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter all the ingredients and then work with your pasta machine for making a 3 mm sfoglia. Cut with the wooden stamp and then stamp.
Kisses Pandora
Looks wonderful Pandora. How long did it take to make from beginning to end?
Thank you
Very few time! less than when I make fettuccini by hand . About 1 hour to make all.! Thank you.
"Pandora" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"sandi" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"Pandora" <[email hidden]> wrote in news:[email hidden]:
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Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
If you have the stamp, recipe is very simple and similar to ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter all the ingredients and then work with your pasta machine for making a 3 mm sfoglia. Cut with the wooden stamp and then stamp.
Kisses Pandora
Looks wonderful Pandora. How long did it take to make from beginning to end?
Thank you
Very few time! less than when I make fettuccini by hand . About 1 hour to make all.! Thank you.
P.s. Some artisans, like in the ancient times, makes (if you want) a stampe with the inizial letters of your family sourname. Ligure nobility used to do like that!
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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And these are the ingredients to make it: http://tinypic.com/view.php?pic=4mii52r Pandora ----------------------------------------------------------------------
I noticed in a previous picture that you had posted (I forget now what you were making), there was a picture of a bag of 0 flour. Did you use 0 or 00 flour to make your corzetti.
Thank you for posting these pictures. I enjoyed them more than I can say. Dee Dee
Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
The corzetti look pretty and delicious. The stamp looks very much like the stamps used to make some cookies here.
"There is no love more sincere than the love of food" George Bernard Shaw
I wonder if a cookie stamp could be used. Hmmmmm. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007
"Dee Dee" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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And these are the ingredients to make it: http://tinypic.com/view.php?pic=4mii52r Pandora ----------------------------------------------------------------------
I noticed in a previous picture that you had posted (I forget now what you were making), there was a picture of a bag of 0 flour. Did you use 0 or 00 flour to make your corzetti.
Thank you for posting these pictures. I enjoyed them more than I can say. Dee Dee
Thank you Dee Dee and pleased to meet you again on this NG. I have used all porpouse flour for this recipe ( "00" flour= the flour I use for cakes and eggs pasta)
Thank you for the links you have posted. They are very interesting and also the recipes!!!
"There is no love more sincere than the love of food" George Bernard Shaw
Thank you Koko if you have problem I give you the email of the artisan who makes them. I don't know if he is able to send in US, but we can try to ask him 😉
"Puester" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure pasta. These stamps are very rare because there are very few artisans who make them. I was lucky because on internet I have found an artisan, and yesterday he brought to me this stamp.
The corzetti look pretty and delicious. The stamp looks very much like the stamps used to make some cookies here.
I noticed in a previous picture that you had posted (I forget now what you were making), there was a picture of a bag of 0 flour. Did you use 0 or 00 flour to make your corzetti.
I have used all porpouse flour for this recipe ( "00" flour= the flour I use for cakes and eggs pasta)
Pandora
I don't understand. This pasta has eggs. (Egg pasta?)
Thanks again Pandora for the lovely pictures. Dee Dee
"Dee Dee" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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> > And these are the ingredients to make it: > http://tinypic.com/view.php?pic=4mii52r > Pandora I noticed in a previous picture that you had posted (I forget now what you were making), there was a picture of a bag of 0 flour. Did you use 0 or 00 flour to make your corzetti.
I have used all porpouse flour for this recipe ( "00" flour= the flour I use for cakes and eggs pasta)
Pandora
I don't understand. This pasta has eggs. (Egg pasta?)
Thanks again Pandora for the lovely pictures. Dee Dee
Thank you Dee Dee for your interest. Yes, I have put eggs in my pasta. It is the same recipe of the eggs pasta but with 2 differences: 1) I have put only the red of the egg 2)I have put a glass of white wine. P.S. In the normal egg pasta you put the whole eggs with flour and no wine or water.
Thank you . I know these cookie stamps machine but I think they can't work for pasta dough because it is more hard (I mean consistence)
I hadn't thought of that. You're right. Cookie dough is soft. But what about rolling out the pasta dough, cutting it into circles, then pressing the stamp into it to make the design. Wouldn't that work and be faster?
"Julia Altshuler" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
Thank you . I know these cookie stamps machine but I think they can't work for pasta dough because it is more hard (I mean consistence)
I hadn't thought of that. You're right. Cookie dough is soft. But what about rolling out the pasta dough, cutting it into circles, then pressing the stamp into it to make the design. Wouldn't that work and be faster?
"Julia Altshuler" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
Thank you . I know these cookie stamps machine but I think they can't work for pasta dough because it is more hard (I mean consistence)
I hadn't thought of that. You're right. Cookie dough is soft. But what about rolling out the pasta dough, cutting it into circles, then pressing the stamp into it to make the design. Wouldn't that work and be faster?
--Lia
This is an ancient recipe and also the tool is ancient. I have used a pasta machine to rool the pasta dough (and I shouldn't). If you had a machine for Corzetti you should make them more easier but you shouldn't be satiefied 😉
