I’m incredibly lucky to have met a fantastic, passionate and creative ‘Master Craftsman’s’ named Filippo Romagnoli through social media channels. His passion for his craft, art and understanding instantly caught my attention. He a craftsman in his own right and me a simple pinny wearing disciple who simply makes, cooks and teaches another art, the art of making pasta.
One of the pasta shapes I develop and work with are called ‘Corzetti’. They are a flat circular imprinted disk that are used by cutting and passing dough in-between two wooden blocks. The corzetti wooden stamps would have been carved with the users desired print, design, name etc. Many years ago the stamps would have been printed with a family coat of arms.
Corzetti Stamps must be made completely by hand, turned and carved. Maple, beech or walnut wood can be used. In Tuscany Filippo also uses a beautiful olive wood!
Fruit timbers are great to use too but Filippo has only one criticism of fruit wood. The fruit wood is often found to be pruned branches of trees and not from the main trunk. This can sometimes cause problems when carving the wood. As you can imagine the wood needs to be of the very best quality.
Filippo’s corzetti stamps are all freehand turned by himself, and therefore to make a corzetti stamps it takes 2 to 3 hours to complete. In the case of external carved stamps too, as Florentine styled they make take 6 to 7 hours to complete and in the case of great memorable stamps made to order in hard, precious and rare wood with various Florentine artistic old techniques, it may take somewhere between 12 to 16 hours. Filippo say’s ‘There are no limits, so it depends of the client’s needs and stated budget’.
Wood and sculpture work has been passed through the entire history of Filippo’s family.
His grandfather Ferrando Romagnoli began in 1918 in Florence, in the district of San Frediano which was the most famous place in the world for arts and crafts since that of the Italian Florentine Renaissance times. The Renaissance model of the traditional Florentine school-workshop lasted until the 1960’s.
Filippo’s grandfather (nonno) learned the art in the school-shop by his Master Giulio Campolmi. His grandfather taught the craft to Fillipo’s father and 12 other students . Filippo’s father in turn taught Filippo and 18 other students. Filippo then graduated as a “Master of Art” at the Art Institute of Florence, and in addition, to keeping the art well and truly alive Filippo in turn taught three other students how to carve and work corzetti and so the story and traditions continue…………
Order a special stamp for a wedding, anniversary or special birthday. I adore my stamps and thanks to Filippo and his family I will continue to use his stamps while teaching the art of making pasta corzetti. Grazie mille Filippo.
Corzetti pasta is a circular pressed flat pasta shape from the region of Liguria. Wooden stamps are used in order to obtain the decorative design. Many years ago each family had a wooden press with their coat of arms imbedded into the wooden disk. Corzetti work incredibly well with a simple drizzle of pesto, tomato sauce or a heavier veal sugo.
360g 00 flour
1 large egg (60g in weight)
120ml white wine or vermouth
- Whisk the whole egg and wine together.
- Onto a wooden board (or in a bowl) tip the flour and make a well into the centre.
- Add the wet ingredients gently.
- Slowly begin to combine the wet mixture with the flour, either use your fingers or a fork.
- Form into a ball and work the dough for 5 minutes until smooth. Wrap in cling-film and set aside for 30 minutes to rest at room temperature.
- Roll the corzetti dough out with a large thin rolling pin to the thickness of a lasagne sheet.
- Flour the corzetti stamps to stop the pasta from sticking
- Cut disks with the corzetti stamp cutter and then place the pre-cut disk onto the opposite side of the cutter. Take the stamp and push down with the circular stamp and press. This will imprint a design. Allow the corzetti to dry for 20 minutes and cook as required.