Meet my new favorite pasta shape: Croxetti. Thick, toothsome, hand-stamped discs — they're like ravioli without the filling.
Croxetti (also called corzetti or curzetti) is a traditional pasta from the region of Liguria in northern Italy, and they are made in the shape of wide, flat discs, stamped with decorative designs. In the past, they were often stamped with aristocratic families' coats of arms. These are still made near Genoa, and you can get them at a few specialty import shops.
The pasta itself is a little less than two inches across, and it needs very little frippery in order to be delicious. I served my pasta with some grilled eggplant, a little Parmesan, and a dash of garam colatura. The pasta was toothsome and extra-thick, and the delicate ridges had a wonderful texture. This would be lovely with a simple pesto.
The only problem? It's shockingly expensive, of course, as you might expect. (It's hand-stamped, after all.) Here are a couple sources for it:
But I am thinking about making this myself. I would roll homemade pasta dough out a little thicker than normal, then use a biscuit cutter or cookie cutter to cut out round shapes. (Although, honestly, I would love a real croxetti stamp; anyone have a lead on these?)
Have you ever done this, or tried this sort of pasta?