Croxetti Con Sugo Bianco
read reviews 
by Melissa Pellegrino, Matthew Scialabba
from The Italian Farmer’s Table
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.
1 recipe basic pasta dough
Kosher salt and freshly ground pepper
4 Tbs. unsalted butter
1 cup pine nuts
2 cloves garlic, peeled and roughly chopped
1/4 cup extra-virgin olive oil
1/4 cup whole milk
2 Tbs. chopped marjoram
1/4 cup grated Parmigiano Reggiano
Roll the pasta dough out to the thinnest setting on your pasta maker. Using a small, round cookie cutter, cut the pasta into silver dollar-size coins. Place on a sheet pan lightly dusted with flour and set aside until ready to cook.
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
Photo: Matthew Scialabba and Melissa Pellegrino