Corzetti - an old fresh pasta
Corzetti (small disk of fresh pasta, similar to large coins, stamped out with a beautiful design using a handmade artisanal pasta tool called the "corzetti stamp".)
This is one of the oldest Italy's fresh pasta: it is documentend in Naples at the court of Charles II of Anjou at the end of thirteenth century.
The traditional corzetti you must make a good corzetti dough, and then you should press the dough between 2 wooden molds.
In Liguria region the name is corzetti, but in Piedmont region the name is crosetti or croxetti.
The wooden molds (the best wood is olive wood, but you can find walnut wood) with which the corzetti are stamped were common at the Renaissance courts in Italy.
Sometimes they were incised with arms, or names, or vegetal motifs, usually this culinary woodcut is imprinted with a pretty design.
The first piece of mold is the cutter piece, which cuts the corzetti dough.
The second is a sort of tiny cylinder incised with 2 stamps.
Corzetti is a beautiful fresh pasta. The decorative is functional, but helps to hold scant sauces!
