Corzetti (or Croxetti) are a traditional pasta from Genoa, Italy, with a distinctive circular shape and embossed floral patterns. This design isn’t just decorative: it helps the pasta cling to sauces more effectively. If you find yourself in Genoa, this is a dish you absolutely have to try!
A Noble Origin
Legend has it that noble families in medieval Liguria would commission cooks to create pasta stamped with their family crest. This wasn’t just a culinary statement but a reminder of their power and influence. Dating back to the Middle Ages, corzetti were even served to the King of Morocco in 1362! The name “Corzetti” comes from the French word crosets, a type of Provençal pasta often marked with a cross. The intricate patterns on corzetti are created using wooden stamps, which can still be found today in artisan shops in Genoa.
How to Make Corzetti at Home
Making corzetti is surprisingly simple. You only need a few basic ingredients and a stamp to create the signature design.
Ingredients:
- 300 g flour
- 1 egg
- 50 ml hot water
- 50 ml white wine
- 1 wooden stamp
Method:
- On a clean surface, pile the flour into a mound and create a hole in the center.
- Crack the egg into the hole, then gradually mix it with the hot water and white wine.
- Knead the dough until smooth, then let it rest for 30 minutes.
- Roll out the dough to lasagna-sheet thickness and cut it into thin circular discs.
- Press each disk with your stamp to emboss the pattern.
Serving Suggestions
Corzetti pair wonderfully with traditional sauces, such as walnut sauce, mushroom sauce, or classic Genoese pesto. In eastern Liguria, a creamy pine nut sauce is also popular.
What are you waiting for? Make your own Corzetti at home and bring a taste of Genoa into your meal!