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Croxetti from Alta Valle Scrivia is a regional pasta specialty typically from Liguria and have been made by the Minaglia family for over 30 years.
Croxetti is shaped as a medallion, engraved with the Genovese cross, the Cruxetta. It was used in middle age to represent the noble family wealth.
They is made with high quality organic durum wheat semolina coming exclusively from Italian producers and water from Alta Valle Scrivia Valley.
Enjoy them with Walnut pesto or Genovese Pesto!
Pastificio Alta Valle Scrivia is situated in the village of Montoggio, in the Scrivia Valley, very close to Genova. It follows the artisan methods of producing dry pasta using bronze dies. They mainly focus on traditional pastas from Liguria region.
Ingredients: Italian Organic Durum Wheat Semolina, Water
Directions: Suggestions for a perfect dish: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.
Cooking time: 13-14 minutes.
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