Corzetti
Corzetti
Croxetti are a traditional pasta from the eastern Ligurian region and the Val Polcevera. While they have ancient origins, they were rediscovered and revived about thirty years ago. They are typically served with pesto, which is almost a must.
Insights
There are two types of croxetti: the Val Polcevera version, which has a "medallion" shape resembling a small figure-eight, and the Levante version, called corzétti stanpæ or stamped croxetti, which are made using a wooden stamp that decorates the pasta with embossed designs.
Features
Ingredients: 600 g of white flour, 3 egg yolks, water, salt
The recipe can be made with or without eggs, but the traditional version includes them.
How it's made
Preparation: Place the flour on a work surface and mix it with the egg yolks and water. Knead the dough until it becomes elastic. Roll out the dough into a thin sheet and cut it into small circles. Using wooden stamps with engraved designs, press the stamps onto the dough circles to imprint a decorative pattern. The embossed design helps the pasta hold the sauce.
Traditionally, croxetti are served with a sauce made from finely chopped white meat, onion, celery, and bay leaves, or a simple sauce of butter, pine nuts, marjoram or sage, and Parmesan cheese. Boil the croxetti in salted water, drain, and serve with the sauce of your choice.
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