Corzetti are thin discs of fresh pasta dough that get stamped out and embossed with a beautiful design using a handmade artisanal tool called the corzetti stamp. It is a specialty of Liguria, in northern Italy. The pasta dates back to the Middle Ages and was traditionally served by wealthy maritime families who imprinted the discs with their coat of arms. Dough for corzetti is rolled a bit more thickly than normal pasta in order to hold de design. The design helps the sauce adhere to the pasta, resulting in more flavourful pasta dishes.

Corzetti stamps are sometimes hard to find, and quite expensive. Fortunately there are many other options: use your springerle, or cookie stamps. Or find a new way to use your fondant imprint mat or embossing rolling pin… the possibilities are endless!

Embossed pasta

Embossed pasta

Embossed pasta

Lasaña grabada

{Homemade stamped pasta. Corzetti}

Prep time: 30 min

Cooking time: 3-5 min

Serves: 2-4


  • 250 g all purpose flour (2 cups)
  • 4 egg yolks
  • 60 ml water or white wine (1/4 cup)


  1. Mix all ingredients together by hand until you obtain a smooth mixture, then place inside a plastic bag (to avoid it getting dry) and let rest for at least one hour.
  2. Divide the dough in four pieces. Take one piece out of the bag, and roll it out with a rolling pin until the dough is about 3 mm thick.
  3. With the edge of the corzetti mould, or any round cookie cutter, shape out little discs of the pasta dough, then press them between the two sides of the floured stamp. Let them dry for one hour on a floured surface
  4. In a large saucepan, bring water to boil. Add corzetti, and cook for 3-5 minutes. Drain, and serve inmediately with some pesto, or sage and butter sauce.