Corzetti Pasta: The Ultimate Guide to Liguria’s Renaissance “Edible Art”

Imagine a pasta dish that is not just a meal, but a history lesson on a plate. Corzetti pasta (also known as
Croxetti is a masterpiece of Ligurian cuisine—a thin, coin-shaped medallion embossed with intricate
designs that date back to the Middle Ages. In the world of artisanal pasta, Corzetti pasta
stands alone as a symbol of nobility, craftsmanship, and the edible history of the Italian Riviera.

If you have ever wanted to elevate your home cooking with a dish that is as beautiful as it is delicious, this
guide is for you. We will dive deep into the origins of Corzetti pasta, explore the
craftsmanship behind the wooden stamps, and walk you through an authentic recipe that has been passed down for
centuries.

Table of Contents

• What is Corzetti Pasta?
• The History: A Noble Tradition
• The Tool: The Art of the Corzetti Stamp
• Authentic Corzetti Pasta Recipe
• Traditional Sauces and Pairings
• Wine Pairing
• Essential FAQ for the Aspiring Pasta Maker
• See Also
• Conclusion

What is Corzetti Pasta?

Corzetti pasta is a fresh, stamped pasta that originates from Liguria, the crescent-shaped region in northwest Italy
famous for Pesto and focaccia. Unlike extruded industrial shapes, Corzetti are handmade using aAA
specialized two-piece wooden tool that cuts and stamps a design onto a disc of dough.

The name “Corzetti” is believed to derive from the Corzetto (or Crozetto), a Genoese
silver coin from the 14th Century that featured a cross (crux) on its face. Just as the coin carried
the symbol of the Republic of Genoa, the pasta was
stamped to carry the identity of the family serving it.

Recommended Watch: Pasta
Grannies – 82-year-old Enza making Corzetti

But the embossing is not just for show. In Italian cuisine, form always follows function. The complex ridges,
coats of arms, and floral patterns created by the Corzetti pasta stamp serve a crucial culinary
purpose: texture. These indentations trap sauce in a way that smooth pasta cannot, ensuring
that every bite is rich with flavor, whether it’s a creamy walnut sauce or a vibrant basil Pesto.

The History: A Noble Tradition

To truly appreciate Corzetti pasta, we must travel back to the Renaissance. During this period,
the Republic of Genoa was a wealthy maritime power. Noble families like the Doria and Fieschi clans would commission artisans
to carve elaborate Pear or maple wood stamps featuring their family crests.

When these families hosted banquets for visiting dignitaries or weddings, they would serve Corzetti
pasta stamped with their own coat of arms. It was a subtle yet powerful display of status, wealth,
and lineage—a way of “branding” the feast.

Historically, a father would often commission a set of Stamps as a wedding gift for his daughter, ensuring that
the family’s culinary traditions would continue in her new household. Today, while we may not have family crests
to display, the tradition of using hand-carved wooden stamps remains a beloved practice in Ligurian kitchens.

The Tool: The Art of the Corzetti Stamp

You cannot make authentic Corzetti pasta without the proper tool. The Corzetti stamp is a
two-piece instrument, typically hand-turned and carved from neutral, tight-grained hardwoods.

The Anatomy of a Stamp

• The Base (The Cutter): The bottom piece usually not only holds one side of the design, but
  Often features a hollow cutting edge (like a cookie cutter) to slice the perfect circle from the rolled
  dough.
• The Handle (The Press): The top piece you hold features the second design.

When you place the cut circle of dough on the base and press down with the handle, you are simultaneously
embossing both sides of the pasta with different images. One side might feature a traditional lucky symbol like
a sheaf of wheat, while the other might feature a geometric pattern or initials.

Best Wood for Corzetti Stamps

If you are looking to buy a Corzetti pasta stamp, look for one made from Pear,
Apple, Maple, or Beech wood.

• Neutrality: These woods do not impart oils or resins that could ruin the flavor of the
  dough.
• Grain: They have a very tight grain, which allows for highly detailed carving that won’t
  chip away over time.
• Durability: A well-made stamp can last for generations if cared for properly (never wash it
  in the dishwasher!).

Video: How to Use a Corzetti Stamp by Marcato

Authentic Corzetti Pasta Recipe

Making Corzetti pasta at home is a tactile joy. It is a slower process than cutting Fettuccine,
But the repetitive rhythm of cut-stamp-release is meditative and rewarding.

Ingredients

• 400g ’00’ Pasta Flour: This finely milled flour creates a silky, smooth dough that takes
  The imprint well.
• 4 Large Eggs: For richness and color.
• 50ml Dry White Wine: A crucial, authentic touch. The acidity in the wine (like a Ligurian Pigato or Vermentino) helps to relax the gluten, making the
  dough more pliable and easier to stamp without shrinking back.
• 1 tsp Fine Sea Salt.
• Optional: A pinch of nutmeg or lemon zest for aroma.

Step-by-Step Instructions

1. Create the Dough
   On a wooden board or clean countertop, pile your flour into a mound. Use your fingers to create a deep well
   in the center. Crack the eggs into the well, add the white wine and salt.
   Tip: Using wine instead of water is what distinguishes actual Ligurian dough from standard egg dough.
2. Mix and Knead
   Use a fork to gently beat the eggs, slowly incorporating flour from the sides of the bowl. Once the
   dough creates a shaggy mass, discard the fork and use your hands. Knead the dough vigorously for 10 minutes.
   You want a smooth, elastic ball that springs back when poked.
   Troubleshooting: If the dough is too dry, wet your hands with water. If too sticky, dust with
   flour.
3. Rest the Dough
   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This
   rest is non-negotiable; it allows the gluten strands to relax. If you skip this, your dough circles will
   shrink into ovals before you can stamp them.
4. Roll the Sheets
   Cut off a quarter of the dough (keep the rest covered). Roll it out using a pasta machine or rolling pin.
   You want a thickness of about 1.5-2mm.
   Note: Do not roll it paper-thin like Ravioli dough. Corzetti pasta needs a little
   thickness (spessore) to hold the deep impression of the stamp.
5. Cut and Stamp
   Use the cutter side of your stamp to cut discs. Then, one by one, place a disc on the base mold. Press the
   top handle down firmly. Please give it a gentle twist or rock to ensure the design sets, then peel it off. You
   should have a perfect, double-sided medallion.

Recommended Watch: Corzetti
making technique with Chef Marc Vetri

6. Drying
   Lay the stamped pasta on a baking sheet dusted with semolina. Let them air dry for at least 30 minutes
   before cooking. This helps set the design so it doesn’t melt away in the boiling water.
7. 

Traditional Sauces and Pairings

Because Corzetti pasta is thicker and has a bite, it pairs best with creamy or coating sauces
rather than slippery tomato marinades. In Liguria, two sauces reign supreme.

1. Salsa di Noci (Ligurian Walnut Sauce)

This is the soulmate of Corzetti. It is a no-cook sauce dating back to when walnuts were a staple protein for the
region’s farmers.

• Ingredients: 150g walnuts, 40g pine nuts, one clove of garlic, marjoram leaves, 50g bread crumbs
  (soaked in milk), 40g Parmigiano Reggiano, olive oil.
• Method: Blend everything in a mortar or food processor until creamy. The sauce settles into
  the etched grooves of the pasta, providing a nutty explosion in every bite.

2. Pesto alla Genovese

The classic. The embossed ridges of Corzetti are perfect little reservoirs for the emerald-green
oil of a good Pesto.

• Tip: Always add a splash of pasta cooking water to your Pesto before tossing it with the
  Corzetti to make it creamy and emulsified.

3. Tocco de Funzi (Mushroom Sauce)

In the autumn, Corzetti are often served with a savory mushroom ragu, typically made using dried porcini
reconstituted in stock/wine. The earthiness of the mushrooms complements the white wine in the dough.

4. Tuccu (Genoese Meat Sauce)

Unlike a Bolognese, which uses ground meat, Tuccu uses a whole piece of beef slow-cooked until it falls
apart. The rich, gelatinous sauce coats the pasta beautifully.

Wine Pairing

To complete the experience, pour a glass of local Ligurian white wine.

• Pigato: Aromatic, with notes of peach
  and honey, but a dry finish. Perfect with Walnut Sauce.
• Vermentino: Crisp, saline, and
  herbaceous. Cuts through the richness of Pesto.

Essential FAQ for the Aspiring Pasta Maker

How do I clean my wooden Corzetti stamp?

Never put it in the dishwasher or soak it in water. The wood will swell, and the intricate carvings will assume a
fuzzy texture or crack. Instead, use a dry, stiff brush or a toothpick to scrape out any dried dough. If you must
wash it, wipe quickly with a damp cloth and dry immediately.

Why is my Corzetti dough shrinking?

If your perfectly circular turns into ovals, your gluten is too tight. Let the dough rest longer (another
15-20 minutes). Also, ensure you aren’t adding too much extra flour during the rolling process.

Can I freeze Corzetti pasta?

Yes! Corzetti pasta freezes beautifully. Freeze them in a single layer on a baking sheet first
(so they don’t stick together), then transfer them to a freezer bag. Cook them directly from frozen; add an
extra minute to the boiling time.

Where can I buy authentic Corzetti stamps?

While mass-produced plastic versions exist, they lack the soul (and release capability) of wood. Look for:

• Romagnoli Pasta Tools: A famous Tuscan
  artisan shop.
• Etsy Artisans: Sellers like FlorentineTouch or TerrysWoodShop.
• Marcato: The famous pasta machine brand sells a
  decent starter kit.

Corzetti vs. Orecchiette: What is the difference?

While both are small pasta shapes, Orecchiette (“little ears”) are from Puglia, made with just semolina and
water, and shaped by dragging a knife. Corzetti are from Liguria, made with egg and wine, and
shaped. Corzetti are richer and silkier; Orecchiette are chewier and more rustic.

Our articles on Mezze Maniche Pasta are also a valuable contribution, along with Mafaldine Pasta  and  Penne Pasta Guide

Conclusion

Mastering Corzetti pasta is about slowing down. It is about rejecting the speed of modern
convenience for the satisfaction of creating something beautiful by hand. When you press that stamp down and
reveal a fleur-de-lis or a geometric star, you are participating in a ritual that has sustained Italian families
for centuries.

So, gather your ingredients, pour yourself a glass of wine, and start stamping. Your kitchen may not be a
Renaissance palace, but with a plate of Corzetti pasta and a bowl of walnut sauce, you will
dine like royalty.

Syed Yasararafat

Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.