Croxetti are a typical pasta of Liguria, traditionally made with an ornate stamp. The pasta is rolled out into thin sheets, cut into circles, and then pressed between two wooden dowels with an elaborate design, leaving an imprint on the dough. Since croxetti stamps are hard to come by outside Liguria, we use round cookie cutters to cut the pasta into coins without the elaborate designs.
Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.
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Bring about 6 quarts of salted water to a boil.
Meanwhile, melt the butter in a small saucepan and set aside to let cool slightly. In a blender, combine the pine nuts, garlic, oil, milk, and marjoram. Blend until smooth. Gradually add the butter to the blender to prevent the mixture from foaming. Season to taste with salt and pepper. (The sauce can be prepared ahead of time; gently reheat it over a water bath before serving).
Add the pasta to the boiling water and cook until tender, 2 to 3 minutes. Reserve 1/4 cup of the pasta water. Drain pasta well.
Thin the sauce with the reserved pasta water and toss with the drained pasta. Serve immediately with the Parmigiano Reggiano
Wow, this recipe is so unsuspecting and wonderful! I'm Italian and in all our generations of cooks we have never used pine nuts in our white sauce. There is depth and complexity with little effort. I ran out to purchase their book, The Italian Farmer's Table after watching their video series on Handmade Pasta. I used the tagliolini setting on my Atlas 150 instead of making coins, and my pasta cooked tender and delicious. This website and magazine continue to be a reliable and consistent source for all of my cooking endeavors, comparable with Food Network.
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