Corzetti Stampati

1. 1

   Roll the dough out to the third thinnest setting on the pasta sheeter (number 6 using a KitchenAid attachment) according to the directions given in Matts Scuola di Pasta (page 158).

2. 2

   Dust a baking sheet lightly with semolina and dust a work surface with flour.

3. 3

   Use a cookie cutter the same size as your stamp to cut the dough into rounds, and then use the stamp to imprint the pasta coins.

4. 4

   Carefully lift the coins and place them on the prepared baking sheet, dusting with semolina to prevent them from sticking together.

5. 5

   Repeat, stamping as many corzetti as the dough allows.

6. 6

   Use the corzetti or cover the baking sheet with plastic wrap and refrigerate the pasta up to one day.

7. 7

   To freeze, place the baking sheet in the freezer until the pasta is firm to the touch.

8. 8

   Transfer the pasta to sealable plastic bags, or an airtight container, dusting off the excess semolina, and freeze for up to two weeks (any longer and the pasta will dry out and crack).

No additional tips available.