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意大利农民的桌子.
Watch the鳍e Cooking Culinary School Video Serieswhere the authors show you how to make this dish, as well as eight other handmade pastas.
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