I have been wanting to make stamped pasta, or corzetti as its know, for a while.
I don’t own a corzetti stamp! they are quite expensive to buy so i decided to try something.
I rolled my pasta dough through the pasta machine with a doily and then cut it out in circles.
The lace created a daisy like pattern on the dough which looks so pretty!.
I used semolina flour and water to make the pasta, which is perfect for drying out.
I wanted to share this post as the pasta would make a lovely gift for the holidays.
Once the pasta is made you can leave it to dry out for a few days and then put it in little bags.
I love giving edible gifts at Christmas time and this year i wanted to make pasta for my friends and family.
I paired this pasta with a really flavourful pheasant meat sauce.
I was sent some pheasants from the British game alliance, and a ragu seemed like a perfect use for it.
I braised the pheasant whole with stock and wine until the meat fell off the bone.
The sauce wont look like much, but when its tossed through the pasta and served with crispy sage and Parmesan its delicious.
The great thing about using a doily is that they all have such beautiful patterns.
To keep the pattern consistent i rolled the dough through with a really small doily and cut each one out.
Break off small balls of pasta dough and roll it through your pasta machine until is it quite thin.
Then place the doily on and roll it though the machine to create stamped pasta.
Dust the pasta with some more semolina and place on a floured tray.
Its that simple.
Making the pasta dough
I used semolina dough, which is really easy to make, it has just two ingredients.
I have a post all about making pasta from scratch here if you want some extra tips before you start.
Semolina pasta dough
- 400 grams fine ground durum wheat semolina flour
- 160 ml water
- On a flat dry work surface add the semolina and make a well in the centre and pour in the water, mix with a fork then use your hands and mix it together, then knead for about 5 / 10 minutes until a soft smooth dough is achieved. Cover and let it rest for 30 minutes. then you can shape it
- 1 whole pheasant
- 4 shallots
- 4 cloves of garlic
- 500 ml chicken stock
- 2 bay leaves
- bouquet garni of fresh herbs (thyme, rosemary and sage)
- 4 rachers of smoked bacon or 1 pack or lardon
- large hand full of dried porcini mushrooms
- 100 ml white wine
- splash of balsamic vinegar
- 1 tsp juniper berries
- salt and pepper
- Add oil to a large lidded pan and sear the pheasant until is is browned all over
- remove from the pan and place on a plate,
- finely chop the shallots and garlic and add some more oil to the pan and saute for a few minutes until the onions start to colour.
- chop the bacon and add to the pan and cook for a few minutes until cooked
- add the stock, wine, balsamic vinegar and porcini mushrooms to the pan.
- return the pheasant and add the bay leaves and bouquet garni (herbs tied together with string) add the juniper berries and a piece of Parmesan rind (optional) and salt and pepper.
- place the lid on the pan and simmer for half an hour, open the lid and stir. if the liquid has reduced too much add some more stock or water.
- put the lid back on and cook for a further 15 minutes then stir again.
- cook for 10 minutes more (15 if the pheasant is large)
- turn the heat off and remove the pheasant. remove skin and pull the meat off the bones.
- add the torn meat back into the pan and remove the bouquet garni and bay leaves and Parmesan rind.
- toss meat through pasta and serve with grated Parmesan and crispy sage.