Ever heard of corzetti, the typical Genoese pasta?

Genoese corzetti (or croxetti) are a very particular type of pasta. Round and with particular designs on the surface, they are easy to make at home with the right mould.

Exploring the Italian gastronomic repertoire, we encounter the preparation of Ligurian corzetti. This name indicates a particular type of homemade pasta, traditionally traced back to the city of Genoa. In reality, this typical product originates from the Polcevera valley . The original recipe has been passed down from generation to generation. So simple, that to create them you only need to use three ingredients : flour, water and oil.

The main feature is their appearance. They are disk-shaped, flat and circular, with particular designs on the surface . Traditionally, the designs were always different, because there was not just one mold for corzetti, but several. With these molds, the surface of the pasta could be printed. Today, it is not easy to find the same tool used in the past. As a substitute, you can use any molds that print shapes on the dough, as long as they don't cut it.

Preparation for the corzetti recipe

1. Pour the water into a saucepan and heat it.
2. Proceed by pouring the flour onto a pastry board, making a well .
3. Dig a well in the center and fill it with a pinch of salt and oil.
4. Begin adding the hot water, a little at a time .
5. As you pour in the liquid, mix with your hands to obtain a solid and homogeneous mixture.
6. Once the water has run out, proceed to knead more vigorously and shape it into a firm and elastic dough. Usually, it does not need rest time and you can immediately proceed with the form.
7. Flour the pastry board and roll out the dough with a rolling pin to form a thin sheet ( about 1 mm ).
8. If you have a traditional mould, you can cut and mold the corzetti pasta in one move. If you don't have it, take a pastry cutter with a diameter of about 5 cm. With this tool cut out many small disks.
9. Subsequently, print their surface with another decorating mould.
10. As you create them, distribute them on a floured tray. Cover them with a cloth and let them dry in a cool, dry place.

If you are eager to taste a pasta dish with these corzetti, you can also cook them immediately. Prepare a good pesto or walnut sauce to serve them with, to recreate a typical Ligurian first course. Cook the pasta for 7 minutes in plenty of salted water, drain and serve with the sauce.

Conservation

To dry the corzetti, leave them in a cool, dry place for 3 days . Once dried, you can store them in a paper bag for 2 weeks .

If we talk about fresh pasta, you can't miss the Friulian blecs !