CORZETTI STAMPATI

 

 

 

1 Kg white flour

1 Kg chestnut flour

2 cups water

1 egg

after merging and impaste all components make a thin layer of pasta

with the woodden moulded stamp cut and print the pasta medallions

boil in water with salt and 2 olive oil spoons

Traditionally, this thin pasta is served with basil, tomato, walnut or mushroom sauces

 


clicl here to know more about corzetti

Black corzetti (in Italian)