Pasticciotti
What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.
For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.
La Cometa bakery was the after school pit stop in Ugento, Puglia. But I took my adventure there on the weekend if I was staying local. It was probably one of the best spots to venture in such a quiet town.
GATHER THE GOODS
Dough
Flour 1.125 kg
Sugar 500g
Lard 500g
Eggs 4
Pastry Cream
Milk 1L
Egg yolks 3ea
Sugar 400g
Flour 160g
Vanilla Essence (or 1 vanilla bean)
MAKE IT
Directions for dough:
1. Dump flour on work surface and make a well
2. Place sugar in well, make a well in sugar
3. Add eggs, mix only in sugar
4. Add lard, mix with sugar & egg until combines, incorporate sugar
5. Mix until well combined (pressing together, not kneading)
6. Roll out to about 1/8in thick.
7. Press into mold
8. Fill with cream
9. Cover & seal with more dough
10. Allow to rest for at least 30 minutes
11. Preheat oven to 240℃
12. Brush with egg whites
13. Bake for 15 minutes or until golden brown
Directions for pastry cream:
1. Mix together flour and sugar set aside
2. Heat milk and vanilla
3. Add egg, mix until homogenous
4. Add flour/sugar mixture.
5. Bring to a boil, cook for 1 minute afterwards.
6. Place in shallow pan, cover directly with plastic wrap & cool
recipe adapted from La Cometa bakery in Ugento, Puglia