Made with organic durum wheat semolina and spring water tumbling through the Apennine mountains, Croxetti pasta originates from the high Valleys of Liguria.
An ancient and very ornate shape, these circles of pasta were originally made by pressing and embossing the pasta dough under a glass or coin.
These pretty discs are best with smooth creamy sauces such as the traditional Sugo di Noici (walnut sauce) and just as delicious with Classic Basil Pesto and a scattering of pine nuts.