Corzetti stampati, or “stamped coins,” are a traditional pasta shape of Genoa, made using a wooden stamp to imprint a design onto the “coins.” Corzetti are usually served with the most famous Genoese pasta dish: basil pesto with green beans and potatoes. Matt and I shirked that tradition and serve ours with a Sicilian dish, pasta with eggplant and tomato sauce, instead. If you can’t find a stamp, you could get away with making unstamped coins using a 2-to 2 1/2-inch cookie cutter.

Ingredients

　　Dry Dough (page 163)

　　Semolina, for dusting

　　All-purpose flour, for dusting

　　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 “Matt’s Scuola di Pasta” (page 158). Dust a baking sheet lightly with semolina and dust a work surface with flour. 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. Carefully lift the coins and place them on the prepared baking sheet, dusting with semolina to prevent them from sticking together. Repeat, stamping as many corzetti as the dough allows. Use the corzetti or cover the baking sheet with plastic wrap and refrigerate the pasta up to one day. To freeze, place the baking sheet in the freezer until the pasta is firm to the touch. 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).

　　The Mozza Cookbook