Coin-shaped pasta from Liguria, stamped with a design that helps sauce cling.

Roll fresh pasta thin, cut rounds with the cutter end, then press each round between the two stamp halves.

A firm egg or semolina dough, rolled to about 1 to 2 millimeters.

Brush off dough once dry and wipe with a dry cloth. Don't soak it or put it in the dishwasher.

Light sauces such as pesto, walnut sauce or butter and herbs show off the stamped pattern.

In Italy, where Marcato has made pasta machines and tools since 1930.