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Note: youll need a pasta maker and a corzetti stamp for this recipe.
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Corzetti are cut using a most ingenious two piece wooden tool, la stampa.
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The bottom of one piece is used like a cookie cutter to cut a round piece of pasta.
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The top of the cutting piece and the bottom of the second piece are artfully carved and are used to imprint the pasta coins.
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After the initial pasta round is cut, it is pressed firmly between the two carved sides to produce an embossed designan edible woodcut.
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The textured finish on the pasta is functional as well as beautiful, helping to hold the accompanying condimento, or sauce.
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For more on Corzetti Stampati and a photo essay, along with sources for the stamps, I invite you to visit the related blog link and see my series on this very unique pasta.
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Thaw unwrapped spinach in a strainer set over a bowl.
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When thawed, squeeze spinach to remove as much liquid as possible.
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You should wind up with roughly 3/4 cups liquid, and a scant 4 ounces of spinach.
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Discard liquid.
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Place drained spinach in the work bowl of your food processor fitted with metal blade.
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Pulse 10 times to chop.
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Add flour.
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Pulse several times to combine thoroughly.
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Set aside for a moment.
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Combine eggs, egg yolks and olive oil in a small measuring cup.
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Beat lightly.
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With processor running, pour all of the egg mixture through the feed tube.
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Scrape all of the egg mixture into the work bowl.
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Mixture will gather and form a ball, cleaning the sides of the work bowl.
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Process for 40 seconds.
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Turn dough out onto a floured board, knead briefly and wrap in plastic.
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Set aside for 30 minutes to 1 hour.
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Cut off 1/4 of the dough, keeping the unused portion wrapped.
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Roll the dough to #4 thickness on pasta machine.
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Lay out the strip of dough and cut the coins out of it using a corzetti stamp.
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Place cut corzetti on semolina or flour lined towels and cover until ready to cook.
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Repeat with remaining dough.
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Bring 6 quarts water to a rolling boil.
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Add a generous 1/4 cup coarse sea salt.
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(You must salt the water generously remember there is no salt in this pasta.)
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When water returns to the boil, drop corzetti in, stirring once.
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Cook briefly, 2 to 3 minutes.
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Meanwhile, make sauce (see my TastyKitchen recipe for Gorgonzola Sauce.)
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Add corzetti to the pan, tossing to coat it with the sauce.
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Transfer to serving dish, top with chopped Italian parsley, and serve immediately
