Sunday, April 14, 2019

Corzetti - Flour, Eggs, Salt

One of the dishes for Bhakail Yule 2018 is Corzetti - a stamped pasta that dates back to Leguria, Italy in the 13th Century.

The pasta recipe I settled on was 5 ounces of '00' flour, 3 ounces of semolina flour, 2 ounces of AP flour, 3 eggs, 2 tablespoons of olive oil and a hearty pinch of salt.

This was all mixed together, then kneaded until smooth.  The dough then went into a plastic bag to rest for 30 minutes.

At the end of the half hour, the dough was cut into 4 pieces.  Three of the pieces when back into the bag to be worked with later.

The dough was worked into a rough triangle and then passed though a Kitchen Aid pasta roller on its widest setting three times.  After each pass, the dough was folded into thirds and then passed through the rollers again.  This finishes the kneading process.

After the third pass, the rollers are closed by one click.  The dough is then passed through again,  Again, the rollers are closed and the dough passed though.  The dough is now at the proper thickness.

Next, circles of dough must be cut out.  The Corzetti stamps include the dough cutter.