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
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