Corzetti liguri pasta... made in loveSicily
I have to admit that over the years I have become a home-made pasta fanatic and, in general, crazy for any traditional kitchen tools from all over the world, because, as a Sicilian saying explains,: " I stigghi fanu u mastru", it is the tools that make a master.
About a month ago, I got myself the beautiful rose wood tool to make "corzetti", a typical pasta from Liguria. The origins of this special tool to decorate the pasta seem to date back to the Renaissance time, when the aristocratic families used to customize their pasta with the family crest to reassert their power over the territory. The incisions were made on both sides of the medallion of pasta, usually with different decorations.
Today I had the time to try it with my mother and my daughter, we had so much fun!
We prepare the dough with 500gr of flour, 3 egg yolks, salt and lukewarm water. Then we rolled it out using a pasta making mashing and used the corzetti tool to make this beautifully shaped pasta.
In Liguira this is often served with a classic "pesto alla genovese" or a meat based sauce.
We made a simple fresh tomato and basil sauce and sprinkled the corzetti with caciocavallo ragusano. Simply delicious!
To know more have a look at the video below: