Croxetti, traditional pasta from Varese Ligure is a type of pasta made with a wooden stamp on which noble families engraved their family crest. The entirely hand-carved wooden stamp consists of two parts, one functions as a stamp and the other is a cylindrical shape with an engraved and concave part that serves to cut the round of pasta. The dough is simple: flour, eggs, water, and salt, but the local recipe also includes butter and Parmesan cheese. As a sauce, you can choose between Genoese pesto, pine nut and marjoram pesto, or Genoese ragù.
Other Ligurian recipes by clicking the links below . . .
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian Regional
- Seasonality: All seasons
- Energy 374.41 (Kcal)
- Carbohydrates 71.44 (g) of which sugars 1.13 (g)
- Proteins 16.36 (g)
- Fat 4.42 (g) of which saturated 1.58 (g)of which unsaturated 2.17 (g)
- Fibers 1.47 (g)
- Sodium 827.81 (mg)
Indicative values for a portion of 154 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup semolina flour
- 1 2/3 cup all-purpose flour
- 2 eggs (medium)
- 3 1/3 tbsp water
- 1 tsp fine salt
Tools
The recipe contains IconA Affiliate Links
- Kitchen Scale
- Pastry Board
- Stamp
- Pasta Machine
Steps
If you want, you can add 1/4 cup of grated Parmesan and 2 tbsp of butter to the dough as some local recipes suggest.
Pour the sifted flours into a large bowl, add the eggs, salt, and water. Mix and once the ingredients are incorporated, pour everything onto the pastry board and knead. Form a dough ball and let it rest covered with a cloth for 30 minutes.
Cut the dough ball in half and using a pasta machine or rolling pin, roll out to a sheet approximately 1 inch thick. On the floured pastry board, cut the sheet with the concave side of the stamp forming rounds. Place them well-centered on the opposite side and press with the stamp to leave the figure engraved. Let them dry on a floured cloth, spaced apart.
