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.
This recipe is excerpted from The Italian Farmer’s Table.
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.
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
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Got some Croxetti online.
Wanted to look for a recipe.
MzG gave it a rave review so gave it a try.
The recipe is excellent.
The Marjoram is a nice touch and gives it flavor without being overbearing.
The pine nuts give it creaminess and richness.
I took off one half star since the dish lacks color.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?