Croxetti vs Corzetti
Croxetti, or Coins, are a wafer-thin, hand-stamped pasta which is a specialty of the Ligurian region of Italy. Coat of arms, family crests, and other motifs, like sailboats, are stamped on both sides. And they are used on special occasions such as weddings.
We found a dried version of them at the Rosario Pino's Artisan Foods shop and thought they would be fun to try.
However, I thought we bought Corzetti, or Little Crosses, which are its sister pasta from Genoa. The recipe I found for them was for Corzetti, not Croxetti.
I wouldn't make either of them again --- at least the way I did --- but I am sure that the freshly made version are fantastic. If I ever get to Genoa, I will try the real deal.
They are served in a browned butter sauce with pine nuts and marjoram.
Cook the pasta per the directions --- ours took 9 minutes -- then add it directly to the pan, including about 1/4 cup of the pasta liquid.
Then spoon them out in bowls.
It was a fun experiment but not one I would repeat.
Corzetti vs. Croxetti.