Corzetti

 

Homemade Corzetti with Pumpkin Ginger and Pistachio

     For Christmas my sister in law got me a corzetti stamp...

     I'll be honest, I didn't know what it was.  It is obviously a stamp of some sort, I was thinking shortbread, which would work.  However it is actually for making pasta.  As you can see, one side is decorative the other says Davis.

     I use a food processor to make my pasta dough instead of the traditional "volcano" method but either will work.  The trick is to let the dough rest so the gluten relaxes and can be rolled out.  The first time I rolled it out to about three sixteenths of an inch which I though was a little thick but still good for my first time.

     I watched Pasta Grannies on you tube to get the technique down and all in all it isn't that bad to make.  I did find that it helped to stick the stamps in flour after about four pieces to keep from sticking.  I assume eventually that won't be needed as the stamps get seasoned...

     Now, get in the kitchen and cook something!

Pasta Dough

     1 c Semolina Flour

     1 1/4 c All Purpose Flour

     1 Egg

     1/4 c Water

     1/4 c White Wine

1. Combine all in a food processor and process until it forms a ball.
2. Remove and cover with plastic wrap.   Let the dough rest for 15 minutes.
3. Roll dough out to about an 8th of an inch.  Then cut the dough o to circles and press in your stamp for corzettis.
4. You can also cut the dough and form it into your favorite pasta shape.  There are hundreds if not thousands to choose from.
5. Bring a pot of salted water to a boil and drop in your fresh pasta.
6. Depending on the thickness and size of your pasta it can take anywhere from 3 to 12 minutes to cook.  Keep an eye on it and test it until it is cooked your satisfaction.
7. Add sauce and enjoy!

Roasted Pumpkin and Ginger Pistachio Sauce 

     1 Small Pumpkin, peeled, seeded and diced

     1 1-inch Piece of Ginger, peeled and sliced

     2 T Olive Oil

     1 t Salt

     2 c Vegetable or Chicken Stock

     1/4 c Pistachios 

     1/2 c Parmesan, grated

1. Pre-heat oven to 400 degrees
2. Spread pumpkin and ginger on a baking sheet and drizzle with olive oil and salt
3. Roast for 40 minutes, then remove from oven and let cool slightly.
4. Meanwhile, bring stock to a boil and the reduce to a simmer
5. Place pumpkin and ginger mixture in a blender with the stock and puree until smooth.
6. Add pistachios and blend about 15 seconds.
7. Pour over pasta and toss pasta to coat.
8. Sprinkle with grayed parmesan to serve.