Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure
pasta. These stamps are very rare because there are very few artisans who
make them. I was lucky because on internet I have found an artisan, and
yesterday he brought to me this stamp.

http://i18.tinypic.com/503bbfa.jpg

http://i9.tinypic.com/4z2tvrc.jpg
With this stamp I have made this pasta (called "Corzetti")

http://i11.tinypic.com/5zdc38z.jpg
http://i17.tinypic.com/63ajo74.jpg
http://i12.tinypic.com/6ak31g0.jpg

http://i17.tinypic.com/53qi9v5.jpg

http://i13.tinypic.com/61koxmb.jpg

If you have the stamp, recipe is very simple and similar to ggs pasta: For 6
persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter
all the ingredients and then work with your pasta machine for making a 3 mm
sfoglia.
Cut with the wooden stamp and then stamp.


Kisses
Pandora

"Pandora" > wrote in
:

> Finally I have a wooden stamp to make "Corzetti liguri" , a
> typicql ligure pasta. These stamps are very rare because there
> are very few artisans who make them. I was lucky because on
> internet I have found an artisan, and yesterday he brought to
> me this stamp.
>
> http://i18.tinypic.com/503bbfa.jpg
>
> http://i9.tinypic.com/4z2tvrc.jpg
> With this stamp I have made this pasta (called "Corzetti")
>
> http://i11.tinypic.com/5zdc38z.jpg
> http://i17.tinypic.com/63ajo74.jpg
> http://i12.tinypic.com/6ak31g0.jpg
>
> http://i17.tinypic.com/53qi9v5.jpg
>
> http://i13.tinypic.com/61koxmb.jpg
>
> If you have the stamp, recipe is very simple and similar to
> ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass
> of dry white wine. Mix togheter all the ingredients and then
> work with your pasta machine for making a 3 mm sfoglia.
> Cut with the wooden stamp and then stamp.
>
>
> Kisses
> Pandora

Looks wonderful Pandora. How long did it take to make from
beginning to end?

Thank you

"sandi" > ha scritto nel messaggio
enews.net...
> "Pandora" > wrote in
> :
>
>> Finally I have a wooden stamp to make "Corzetti liguri" , a
>> typicql ligure pasta. These stamps are very rare because there
>> are very few artisans who make them. I was lucky because on
>> internet I have found an artisan, and yesterday he brought to
>> me this stamp.
>>
>> http://i18.tinypic.com/503bbfa.jpg
>>
>> http://i9.tinypic.com/4z2tvrc.jpg
>> With this stamp I have made this pasta (called "Corzetti")
>>
>> http://i11.tinypic.com/5zdc38z.jpg
>> http://i17.tinypic.com/63ajo74.jpg
>> http://i12.tinypic.com/6ak31g0.jpg
>>
>> http://i17.tinypic.com/53qi9v5.jpg
>>
>> http://i13.tinypic.com/61koxmb.jpg
>>
>> If you have the stamp, recipe is very simple and similar to
>> ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass
>> of dry white wine. Mix togheter all the ingredients and then
>> work with your pasta machine for making a 3 mm sfoglia.
>> Cut with the wooden stamp and then stamp.
>>
>>
>> Kisses
>> Pandora
>
> Looks wonderful Pandora. How long did it take to make from
> beginning to end?
>
> Thank you

Very few time! less than when I make fettuccini by hand . About 1 hour to
make all.!
Thank you.

--
Kisses
Pandora

I forget to say tha to cut the past you use the same stamp, look:

http://i13.tinypic.com/544cvvp.jpg
with the behind of the stamp I cut the pasta dough in many disks!


--
Kisses
Pandora
--------------------------------------------------------------------

"Pandora" > ha scritto nel messaggio
...
>
> "sandi" > ha scritto nel messaggio
> enews.net...
>> "Pandora" > wrote in
>> :
>>
>>> Finally I have a wooden stamp to make "Corzetti liguri" , a
>>> typicql ligure pasta. These stamps are very rare because there
>>> are very few artisans who make them. I was lucky because on
>>> internet I have found an artisan, and yesterday he brought to
>>> me this stamp.
>>>
>>> http://i18.tinypic.com/503bbfa.jpg
>>>
>>> http://i9.tinypic.com/4z2tvrc.jpg
>>> With this stamp I have made this pasta (called "Corzetti")
>>>
>>> http://i11.tinypic.com/5zdc38z.jpg
>>> http://i17.tinypic.com/63ajo74.jpg
>>> http://i12.tinypic.com/6ak31g0.jpg
>>>
>>> http://i17.tinypic.com/53qi9v5.jpg
>>>
>>> http://i13.tinypic.com/61koxmb.jpg
>>>
>>> If you have the stamp, recipe is very simple and similar to
>>> ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass
>>> of dry white wine. Mix togheter all the ingredients and then
>>> work with your pasta machine for making a 3 mm sfoglia.
>>> Cut with the wooden stamp and then stamp.
>>>
>>>
>>> Kisses
>>> Pandora
>>
>> Looks wonderful Pandora. How long did it take to make from
>> beginning to end?
>>
>> Thank you
>
> Very few time! less than when I make fettuccini by hand . About 1 hour to
> make all.!
> Thank you.
>
> --
> Kisses
> Pandora
>

"Pandora" > ha scritto nel messaggio
...
>I forget to say tha to cut the past you use the same stamp, look:
>
> http://i13.tinypic.com/544cvvp.jpg
> with the behind of the stamp I cut the pasta dough in many disks!

And these are the ingredients to make it:
http://tinypic.com/view.php?pic=4mii52r

P.s. Some artisans, like in the ancient times, makes (if you want) a stampe
with the inizial letters of your family sourname. Ligure nobility used to do
like that!

--
Kisses
Pandora
----------------------------------------------------------------------
>
>
> --
> Kisses
> Pandora
> --------------------------------------------------------------------
>
> "Pandora" > ha scritto nel messaggio
> ...
>>
>> "sandi" > ha scritto nel messaggio
>> enews.net...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> Finally I have a wooden stamp to make "Corzetti liguri" , a
>>>> typicql ligure pasta. These stamps are very rare because there
>>>> are very few artisans who make them. I was lucky because on
>>>> internet I have found an artisan, and yesterday he brought to
>>>> me this stamp.
>>>>
>>>> http://i18.tinypic.com/503bbfa.jpg
>>>>
>>>> http://i9.tinypic.com/4z2tvrc.jpg
>>>> With this stamp I have made this pasta (called "Corzetti")
>>>>
>>>> http://i11.tinypic.com/5zdc38z.jpg
>>>> http://i17.tinypic.com/63ajo74.jpg
>>>> http://i12.tinypic.com/6ak31g0.jpg
>>>>
>>>> http://i17.tinypic.com/53qi9v5.jpg
>>>>
>>>> http://i13.tinypic.com/61koxmb.jpg
>>>>
>>>> If you have the stamp, recipe is very simple and similar to
>>>> ggs pasta: For 6 persons: 600 gr. flour; 5 eggs red; 1 glass
>>>> of dry white wine. Mix togheter all the ingredients and then
>>>> work with your pasta machine for making a 3 mm sfoglia.
>>>> Cut with the wooden stamp and then stamp.
>>>>
>>>>
>>>> Kisses
>>>> Pandora
>>>
>>> Looks wonderful Pandora. How long did it take to make from
>>> beginning to end?
>>>
>>> Thank you
>>
>> Very few time! less than when I make fettuccini by hand . About 1 hour to
>> make all.!
>> Thank you.
>>
>> --
>> Kisses
>> Pandora
>>
>
>

"Pandora" > wrote in message
...

>
> And these are the ingredients to make it:
> http://tinypic.com/view.php?pic=4mii52r
> Pandora
> ----------------------------------------------------------------------
>>
I got very interested in this and found some sites regarding corzetti.
http://www.agferrari.com/index.php/i...item/2363.html
http://www.babbonyc.com/rec-corzetti.html
http://www.terraditoscana.com/defaul...mag04&loc= it
http://www.food-management.com/article/11543


I noticed in a previous picture that you had posted (I forget now what you
were making), there was a picture of a bag of 0 flour.
Did you use 0 or 00 flour to make your corzetti.

Thank you for posting these pictures. I enjoyed them more than I can say.
Dee Dee

On Sat, 28 Jul 2007 14:38:01 +0200, "Pandora" >
wrote:

>Finally I have a wooden stamp to make "Corzetti liguri" ,

snippady doo daw

>
>
>Kisses
>Pandora
>
>
>

I enjoyed this very much. Thank you for sharing.

Now I hope I can find a wooden stamp.

Koko
---
http://www.kokoscorner.typepad.com
updated 7/27

"There is no love more sincere than the love of food"
George Bernard Shaw

Pandora wrote:
> Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure
> pasta. These stamps are very rare because there are very few artisans who
> make them. I was lucky because on internet I have found an artisan, and
> yesterday he brought to me this stamp.


The corzetti look pretty and delicious. The stamp looks very much like
the stamps used to make some cookies here.

gloria p

In article >, Koko wrote:

> I enjoyed this very much. Thank you for sharing.
>
> Now I hope I can find a wooden stamp.
>
> Koko
> ---
> http://www.kokoscorner.typepad.com
> updated 7/27
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

I wonder if a cookie stamp could be used. Hmmmmm.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>
>>
>> And these are the ingredients to make it:
>> http://tinypic.com/view.php?pic=4mii52r
>> Pandora
>> ----------------------------------------------------------------------
>>>
> I got very interested in this and found some sites regarding corzetti.
> http://www.agferrari.com/index.php/i...item/2363.html
> http://www.babbonyc.com/rec-corzetti.html
> http://www.terraditoscana.com/defaul...mag04&loc= it
> http://www.food-management.com/article/11543
>
>
> I noticed in a previous picture that you had posted (I forget now what you
> were making), there was a picture of a bag of 0 flour.
> Did you use 0 or 00 flour to make your corzetti.
>
> Thank you for posting these pictures. I enjoyed them more than I can say.
> Dee Dee

Thank you Dee Dee and pleased to meet you again on this NG.
I have used all porpouse flour for this recipe ( "00" flour= the flour I use
for cakes and eggs pasta)

Thank you for the links you have posted. They are very interesting and also
the recipes!!!

--
Kisses
Pandora

<Koko> ha scritto nel messaggio
...
> On Sat, 28 Jul 2007 14:38:01 +0200, "Pandora" >
> wrote:
>
>>Finally I have a wooden stamp to make "Corzetti liguri" ,
>
> snippady doo daw
>
>>
>>
>>Kisses
>>Pandora
>>
>>
>>
>
> I enjoyed this very much. Thank you for sharing.
>
> Now I hope I can find a wooden stamp.
>
> Koko
> ---
> http://www.kokoscorner.typepad.com
> updated 7/27
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw


Thank you Koko if you have problem I give you the email of the artisan who
makes them. I don't know if he is able to send in US, but we can try to ask
him

--
Kisses
Pandora

"Puester" > ha scritto nel messaggio
...
> Pandora wrote:
>> Finally I have a wooden stamp to make "Corzetti liguri" , a typicql
>> ligure
>> pasta. These stamps are very rare because there are very few artisans who
>> make them. I was lucky because on internet I have found an artisan, and
>> yesterday he brought to me this stamp.
>
>
> The corzetti look pretty and delicious. The stamp looks very much like
> the stamps used to make some cookies here.
>
> gloria p

Ohhhhh! Can I see them?
Thank you

--
Kisses
Pandora

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >, Koko wrote:
>
>> I enjoyed this very much. Thank you for sharing.
>>
>> Now I hope I can find a wooden stamp.
>>
>> Koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 7/27
>>
>> "There is no love more sincere than the love of food"
>> George Bernard Shaw
>
> I wonder if a cookie stamp could be used. Hmmmmm.

I don't know. Could you please send me the pic of the cooki stamp?
TIA
Pandora

I went to google images (http://images.google.com/imghp?tab=wi) and
searched on:


cookie press
cookie stamp
butter stamp


Those will show you pictures of the different items. None is exactly
like your pasta stamp, but you can see how the idea is similar.


--Lia

"Pandora" > wrote in message
...

>>>
>>> And these are the ingredients to make it:
>>> http://tinypic.com/view.php?pic=4mii52r
>>> Pandora
>> I noticed in a previous picture that you had posted (I forget now what
>> you
>> were making), there was a picture of a bag of 0 flour.
>> Did you use 0 or 00 flour to make your corzetti.
>>
>
> I have used all porpouse flour for this recipe ( "00" flour= the flour I
> use
> for cakes and eggs pasta)
>
> Pandora
>

I don't understand. This pasta has eggs. (Egg pasta?)

Thanks again Pandora for the lovely pictures.
Dee Dee

"Julia Altshuler" > ha scritto nel messaggio
...
>I went to google images (http://images.google.com/imghp?tab=wi) and
>searched on:
>
>
> cookie press
> cookie stamp
> butter stamp
>
>
> Those will show you pictures of the different items. None is exactly like
> your pasta stamp, but you can see how the idea is similar.
>
>
> --Lia
>
Thank you . I know these cookie stamps machine but I think they can't work
for pasta dough because it is more hard (I mean consistence)

--
Kisses
Pandora

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>
>>>>
>>>> And these are the ingredients to make it:
>>>> http://tinypic.com/view.php?pic=4mii52r
>>>> Pandora
>>> I noticed in a previous picture that you had posted (I forget now what
>>> you
>>> were making), there was a picture of a bag of 0 flour.
>>> Did you use 0 or 00 flour to make your corzetti.
>>>
>>
>> I have used all porpouse flour for this recipe ( "00" flour= the flour I
>> use
>> for cakes and eggs pasta)
>>
>> Pandora
>>
>
> I don't understand. This pasta has eggs. (Egg pasta?)
>
> Thanks again Pandora for the lovely pictures.
> Dee Dee

Thank you Dee Dee for your interest. Yes, I have put eggs in my pasta. It is
the same recipe of the eggs pasta but with 2 differences: 1) I have put only
the red of the egg
2)I have put a glass of white wine.
P.S. In the normal egg pasta you put the whole eggs with flour and no wine
or water.

--
Kisses
Pandora

Pandora wrote:

> Thank you . I know these cookie stamps machine but I think they can't work
> for pasta dough because it is more hard (I mean consistence)


I hadn't thought of that. You're right. Cookie dough is soft. But
what about rolling out the pasta dough, cutting it into circles, then
pressing the stamp into it to make the design. Wouldn't that work and
be faster?


--Lia

"Julia Altshuler" > ha scritto nel messaggio
. ..
> Pandora wrote:
>
>> Thank you . I know these cookie stamps machine but I think they can't
>> work for pasta dough because it is more hard (I mean consistence)
>
>
> I hadn't thought of that. You're right. Cookie dough is soft. But what
> about rolling out the pasta dough, cutting it into circles, then pressing
> the stamp into it to make the design. Wouldn't that work and be faster?
>
>
> --Lia
>

"Julia Altshuler" > ha scritto nel messaggio
. ..
> Pandora wrote:
>
>> Thank you . I know these cookie stamps machine but I think they can't
>> work for pasta dough because it is more hard (I mean consistence)
>
>
> I hadn't thought of that. You're right. Cookie dough is soft. But what
> about rolling out the pasta dough, cutting it into circles, then pressing
> the stamp into it to make the design. Wouldn't that work and be faster?
>
>
> --Lia

This is an ancient recipe and also the tool is ancient. I have used a pasta
machine to rool the pasta dough (and I shouldn't). If you had a machine for
Corzetti you should make them more easier but you shouldn't be satiefied

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> "Dee Dee" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>
>>>>>
>>>>> And these are the ingredients to make it:
>>>>> http://tinypic.com/view.php?pic=4mii52r
>>>>> Pandora
>>>> I noticed in a previous picture that you had posted (I forget now what
>>>> you
>>>> were making), there was a picture of a bag of 0 flour.
>>>> Did you use 0 or 00 flour to make your corzetti.
>>>>
>>>
>>> I have used all porpouse flour for this recipe ( "00" flour= the flour I
>>> use
>>> for cakes and eggs pasta)
>>>
>>> Pandora
>>>
>>
>> I don't understand. This pasta has eggs. (Egg pasta?)
>>
>> Thanks again Pandora for the lovely pictures.
>> Dee Dee
>
> Thank you Dee Dee for your interest. Yes, I have put eggs in my pasta. It
> is the same recipe of the eggs pasta but with 2 differences: 1) I have put
> only the red of the egg
> 2)I have put a glass of white wine.
> P.S. In the normal egg pasta you put the whole eggs with flour and no wine
> or water.
>
> --
> Kisses
> Pandora
Ah ha! I understand. Thank you.
Delicioso!

Dee Dee

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Dee Dee" > ha scritto nel messaggio
>> ...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>
>>>>>>
>>>>>> And these are the ingredients to make it:
>>>>>> http://tinypic.com/view.php?pic=4mii52r
>>>>>> Pandora
>>>>> I noticed in a previous picture that you had posted (I forget now what
>>>>> you
>>>>> were making), there was a picture of a bag of 0 flour.
>>>>> Did you use 0 or 00 flour to make your corzetti.
>>>>>
>>>>
>>>> I have used all porpouse flour for this recipe ( "00" flour= the flour
>>>> I use
>>>> for cakes and eggs pasta)
>>>>
>>>> Pandora
>>>>
>>>
>>> I don't understand. This pasta has eggs. (Egg pasta?)
>>>
>>> Thanks again Pandora for the lovely pictures.
>>> Dee Dee
>>
>> Thank you Dee Dee for your interest. Yes, I have put eggs in my pasta. It
>> is the same recipe of the eggs pasta but with 2 differences: 1) I have
>> put only the red of the egg
>> 2)I have put a glass of white wine.
>> P.S. In the normal egg pasta you put the whole eggs with flour and no
>> wine or water.
>>
>> --
>> Kisses
>> Pandora
> Ah ha! I understand. Thank you.
> Delicioso!
>
> Dee Dee

Ohhhh Dee Dee, You are delicious

--
Kisses
Pandora

Pandora wrote:

> This is an ancient recipe and also the tool is ancient. I have used a pasta
> machine to rool the pasta dough (and I shouldn't). If you had a machine for
> Corzetti you should make them more easier but you shouldn't be satiefied
>

I agree. In my opinion-Some things just need to be made the old
fashioned way, out of respect for the process. There is much
satisfaction from doing some things just as our grandmothers did, and
theirs before that...

"Pandora" > wrote in message
...
>> Ah ha! I understand. Thank you.
>> Delicioso!
>>
>> Dee Dee
>
> Ohhhh Dee Dee, You are delicious

> Kisses
> Pandora
Grazie!

Pandora > wrote:
>Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure
>pasta. These stamps are very rare because there are very few artisans who
>make them. I was lucky because on internet I have found an artisan, and
>yesterday he brought to me this stamp.

Those look like they could be pretty easy to make
by any woodworker with a lathe and some gouges.

>If you have the stamp, recipe is very simple and similar to ggs pasta: For 6
>persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix togheter
>all the ingredients and then work with your pasta machine for making a 3 mm
>sfoglia.

I like that recipe. I wonder what the wine does to the
chemistry of the pasta.

>Cut with the wooden stamp and then stamp.

http://www.agferrari.com/index.php/i...item/2363.html

--Blair

"Pandora" > wrote in
:

>
> "sandi" > ha scritto nel messaggio
> enews.net...
>> "Pandora" > wrote in
>> :
>>
>>> Finally I have a wooden stamp to make "Corzetti liguri" , a
>>> typicql ligure pasta. These stamps are very rare because
>>> there are very few artisans who make them. I was lucky
>>> because on internet I have found an artisan, and yesterday
>>> he brought to me this stamp.
>>>
>>> http://i18.tinypic.com/503bbfa.jpg
>>>
>>> http://i9.tinypic.com/4z2tvrc.jpg
>>> With this stamp I have made this pasta (called "Corzetti")
>>>
>>> http://i11.tinypic.com/5zdc38z.jpg

>> Looks wonderful Pandora. How long did it take to make from
>> beginning to end?
>>
>> Thank you
>
> Very few time! less than when I make fettuccini by hand .
> About 1 hour to make all.!
> Thank you.

Thank you for the recipe and wonderful pictures.

:-)

"Blair P. Houghton" > ha scritto nel messaggio
...
> Pandora > wrote:
>>Finally I have a wooden stamp to make "Corzetti liguri" , a typicql ligure
>>pasta. These stamps are very rare because there are very few artisans who
>>make them. I was lucky because on internet I have found an artisan, and
>>yesterday he brought to me this stamp.
>
> Those look like they could be pretty easy to make
> by any woodworker with a lathe and some gouges.

Yes. I agree.

>
>>If you have the stamp, recipe is very simple and similar to ggs pasta: For
>>6
>>persons: 600 gr. flour; 5 eggs red; 1 glass of dry white wine. Mix
>>togheter
>>all the ingredients and then work with your pasta machine for making a 3
>>mm
>>sfoglia.
>
> I like that recipe. I wonder what the wine does to the
> chemistry of the pasta.

I don't know exactly. I know only one thing: there are no white eggs, so the
pasta is lighter. Perhaps wine is in place of white eggs.

--
Kisses
Pandora
-------------------------------------------------
>
>>Cut with the wooden stamp and then stamp.
>
> http://www.agferrari.com/index.php/i...item/2363.html
>
> --Blair

"sandi" > ha scritto nel messaggio
enews.net...
> "Pandora" > wrote in
> :
>
>>
>> "sandi" > ha scritto nel messaggio
>> enews.net...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> Finally I have a wooden stamp to make "Corzetti liguri" , a
>>>> typicql ligure pasta. These stamps are very rare because
>>>> there are very few artisans who make them. I was lucky
>>>> because on internet I have found an artisan, and yesterday
>>>> he brought to me this stamp.
>>>>
>>>> http://i18.tinypic.com/503bbfa.jpg
>>>>
>>>> http://i9.tinypic.com/4z2tvrc.jpg
>>>> With this stamp I have made this pasta (called "Corzetti")
>>>>
>>>> http://i11.tinypic.com/5zdc38z.jpg
>
>>> Looks wonderful Pandora. How long did it take to make from
>>> beginning to end?
>>>
>>> Thank you
>>
>> Very few time! less than when I make fettuccini by hand .
>> About 1 hour to make all.!
>> Thank you.
>
> Thank you for the recipe and wonderful pictures.
>
> :-)

Thank you! You are very kind.

--
Kisses
Pandora

"Pandora" > wrote in message
...
>> Thank you for the recipe and wonderful pictures.
>>

> Thank you! You are very kind.
>
> --
> Kisses
> Pandora
I noticed that you put quite a few corzetti into the boiling pan on top of
one another. I was told that these type of 'ravioli" should all be
separated; but yours didn't seem to have a problem.

Pandora, I was noticing your method of making dough on the granite counter.
Your granite pattern is one that I have a sample of, so I noticed it right
away. I see that you use the granite for rolling, and the board to put the
corzetti on.
How wide is the granite that your prepare you dough. Is it the standard
24-25"? Is it your counter and not a separate table?
Thanks sooooo much.
Dee Dee

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>> Thank you for the recipe and wonderful pictures.
>>>
>
>> Thank you! You are very kind.
>>
>> --
>> Kisses
>> Pandora
> I noticed that you put quite a few corzetti into the boiling pan on top of
> one another. I was told that these type of 'ravioli" should all be
> separated; but yours didn't seem to have a problem.

If you flour them well you shouldn't have problems. Then, also when I make
gnocchi (dumplings) , I put in the water some olive oil. This is a little
secret to avoid the sticking.

>
> Pandora, I was noticing your method of making dough on the granite
> counter. Your granite pattern is one that I have a sample of, so I noticed
> it right away. I see that you use the granite for rolling, and the board
> to put the corzetti on.

Oh no. It was just for the pics. For making dough I generally use the
rolling board

> How wide is the granite that your prepare you dough. Is it the standard
> 24-25"? Is it your counter and not a separate table?

The granite slab is 1,181 inches thick and is separated from the wooden
table which is under it. Wooden table hasn't the shelf and under the granite
there is nothing.

> Thanks sooooo much.
> Dee Dee


You are veeery welcome.

--
Kisses
Pandora

>
>> Pandora, I was noticing your method of making dough on the granite
>> counter. Your granite pattern is one that I have a sample of, so I
>> noticed it right away. I see that you use the granite for rolling, and
>> the board to put the corzetti on.
>
> Oh no. It was just for the pics. For making dough I generally use the
> rolling board
>
>> How wide is the granite that your prepare you dough. Is it the standard
>> 24-25"? Is it your counter and not a separate table?
>
> The granite slab is 1,181 inches thick and is separated from the wooden
> table which is under it. Wooden table hasn't the shelf and under the
> granite there is nothing.
>
Pandora, thanks. I want to create a space for myself to make bread and many
other things (all using flour) that I want to make. The main trouble is that
my kitchen does not have enough work space. I already have a stainless steel
table in the middle of the kitchen which I like to use, but the stainless
steel table is too narrow to use for making bread and pastries; the flour
goes all over the floor immediately.

I took a picture for you to see of a table that I'm thinking about using.
This table is in an adjoining room to the kitchen. Opened, it is 53 x 45;
it is heavy (solid wood). I want to add on top of this table either wood,
granite or quartz in an appropriate size (with a oil-cloth between the table
and the board/ or/granite.) And I want to be able to put my mixer on the
table, if I chose.

http://tinypic.com/view.php?pic=52fy8wp
What would you choose for it? granite or wood?

But, here are some boards that I have already. They both have a lip on the
closest edge to keep them from sliding back and forth. One has an upper lip
on the farthest edge, I guess to keep the flour from roaming around. But
this will not be much help ;-)
http://tinypic.com/view.php?pic=6805gqw
http://tinypic.com/view.php?pic=4kuv3pl

Any advice from a corzetti maker, such as yourself will be greatly
appreciated.
Thank you, Pandora.
Dee Dee

"Dee Dee" > ha scritto nel messaggio
...
>
>>
>>> Pandora, I was noticing your method of making dough on the granite
>>> counter. Your granite pattern is one that I have a sample of, so I
>>> noticed it right away. I see that you use the granite for rolling, and
>>> the board to put the corzetti on.
>>
>> Oh no. It was just for the pics. For making dough I generally use the
>> rolling board
>>
>>> How wide is the granite that your prepare you dough. Is it the standard
>>> 24-25"? Is it your counter and not a separate table?
>>
>> The granite slab is 1,181 inches thick and is separated from the wooden
>> table which is under it. Wooden table hasn't the shelf and under the
>> granite there is nothing.
>>
> Pandora, thanks. I want to create a space for myself to make bread and
> many other things (all using flour) that I want to make. The main trouble
> is that my kitchen does not have enough work space. I already have a
> stainless steel table in the middle of the kitchen which I like to use,
> but the stainless steel table is too narrow to use for making bread and
> pastries; the flour goes all over the floor immediately.

Yes. I think granite is the best. It is also very good for making puffy
pastry (to avoid healing...)

> I took a picture for you to see of a table that I'm thinking about using.
> This table is in an adjoining room to the kitchen. Opened, it is 53 x 45;

It seems very long. But I don't understand the measure unit. Are they
inches?
If yes it is similar to mine. I thinck that granite is too heavy for that
table...so you should put the wooden board.


able to put my mixer on the
> table, if I chose.
>
> http://tinypic.com/view.php?pic=52fy8wp
> What would you choose for it? granite or wood?

I think that if it is a fixed thing, it is ok granite. If you have to move
it every time, you should prefer the wood.


and forth. One has an upper lip
> on the farthest edge, I guess to keep the flour from roaming around. But
> this will not be much help ;-)
> http://tinypic.com/view.php?pic=6805gqw
> http://tinypic.com/view.php?pic=4kuv3pl

When I cook the flour goes everywhere. I know it. But I don't mind
cheers
Pandora



appreciated.
> Thank you, Pandora.
> Dee Dee

"Pandora" > wrote in :

> It seems very long. But I don't understand the measure unit. Are they
> inches?
>

roughly 64 cm

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > ha scritto nel messaggio
...
> "Pandora" > wrote in :
>
>> It seems very long. But I don't understand the measure unit. Are they
>> inches?
>>
>
> roughly 64 cm

My convertitor says 134x 114 cm. Possible?

--
Kisses
Pandora

> It seems very long. But I don't understand the measure unit. Are they
> inches?

Yes, it is almost-almost square (abt. 4 ft. x 4 ft. - plus or minus)



> If yes it is similar to mine. I think that granite is too heavy for that
> table...so you should put the wooden board.

I think you are right. Granite would be heavy.
Since I do have the boards and a marble piece to use, perhaps I'll make a
better decision later.


> I think that if it is a fixed thing, it is ok granite. If you have to move
> it every time, you should prefer the wood.

I'm not sure about whether it will stay in one place; perhaps I'd better
make that decision later.



> When I cook the flour goes everywhere. I know it. But I don't mind

What is your best method of cleaning it up -- what material is your floor?

Thanks,
Dee Dee

"Pandora" > wrote in message
...
>
> "hahabogus" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in :
>>
>>> It seems very long. But I don't understand the measure unit. Are they
>>> inches?
>>>
>>
>> roughly 64 cm


>
> My convertitor says 134x 114 cm. Possible?
>
> --
> Kisses
> Pandora
Yes, Pandora, exactly! 134x114 cm. Good thing I have a converter, too.
Dee Dee

"Dee Dee" > wrote in
:

>
> "Pandora" > wrote in message
> ...
>>
>> "hahabogus" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> It seems very long. But I don't understand the measure unit. Are
>>>> they inches?
>>>>
>>>
>>> roughly 64 cm
>
>
>>
>> My convertitor says 134x 114 cm. Possible?
>>
>> --
>> Kisses
>> Pandora
> Yes, Pandora, exactly! 134x114 cm. Good thing I have a converter,
> too. Dee Dee
>
>
>

ooops then...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "hahabogus" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in :
>>>
>>>> It seems very long. But I don't understand the measure unit. Are they
>>>> inches?
>>>>
>>>
>>> roughly 64 cm
>
>
>>
>> My convertitor says 134x 114 cm. Possible?
>>
>> --
>> Kisses
>> Pandora
> Yes, Pandora, exactly! 134x114 cm. Good thing I have a converter, too.
> Dee Dee

Yes! I must thank an Rfc'rs who sent me! And I THANK HIM VERY MUCH!

--
Kisses
Pandora

"hahabogus" > ha scritto nel messaggio
...
> "Dee Dee" > wrote in
> :
>
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "hahabogus" > ha scritto nel messaggio
>>> ...
>>>> "Pandora" > wrote in
>>>> :
>>>>
>>>>> It seems very long. But I don't understand the measure unit. Are
>>>>> they inches?
>>>>>
>>>>
>>>> roughly 64 cm
>>
>>
>>>
>>> My convertitor says 134x 114 cm. Possible?
>>>
>>> --
>>> Kisses
>>> Pandora
>> Yes, Pandora, exactly! 134x114 cm. Good thing I have a converter,
>> too. Dee Dee
>>
>>
>>
>
> ooops then...

I Am sorry you have not the converter

--
Kisses
Pandora

"Pandora" > wrote in :

>
> "Dee Dee" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "hahabogus" > ha scritto nel messaggio
>>> ...
>>>> "Pandora" > wrote in
>>>> :
>>>>
>>>>> It seems very long. But I don't understand the measure unit. Are
>>>>> they inches?
>>>>>
>>>>
>>>> roughly 64 cm
>>
>>
>>>
>>> My convertitor says 134x 114 cm. Possible?
>>>
>>> --
>>> Kisses
>>> Pandora
>> Yes, Pandora, exactly! 134x114 cm. Good thing I have a converter,
>> too. Dee Dee
>
> Yes! I must thank an Rfc'rs who sent me! And I THANK HIM VERY MUCH!
>

4 ft = 48 inches = 122.9 cm roughly I thought I read 25 inches in the
post.
2.54 cm is a inch

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore