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Roasted Tomato & Stracchino Corzetti

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Roasted Tomato & Stracchino Corzetti


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks

  • 2 pints cherry tomatoes

  • 6 garlic cloves

  • 1/4 cup extra virgin olive oil

  • 4 oz. stracchino

  • Fresh basil, torn

  • Aglio e Olio seasoning, optional (dried oregano, parsley and crushed red chili flakes)

  • Sea salt to taste


  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. Preheat the oven to 400°F.

  3. Add the cherry tomatoes and garlic cloves to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt to taste. Bake in the oven for about 30-40 minutes while making the corzetti.

  4. After the dough has rested, divide into four even pieces and roll out into long sheets. (4 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

  5. Use a corzetti stamp and cutter to cut and shape the corzetti.

  6. Bring a large pot of water to a boil. Add plenty of salt. Cook the corzetti for about 3-7 minutes depending on the thickness of the pasta.

  7. Strain the corzetti and add them to a large sauté pan along with the juice from the roasted tomatoes. Toss over low heat.

  8. Plate and top with the roasted tomatoes, stracchino, basil, oregano and crushed red chili flakes.


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