Croxetti – pasta coins with pesto

Ingredients for 2 servings:

• 250 g pasta flour (50% wheat flour, 50% durum wheat semolina)
• 3 eggs
• 1 egg yolk
• 1 tsp olive oil
• 60 g pine nuts
• 40 ml olive oil
• 1 bunch marjoram
• 40 g Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Homemade and vegetarian

Vigorously knead the flour with the eggs and egg yolk, a teaspoon of oil, and a pinch of salt until the dough is firm and smooth. If necessary, add water while kneading to make it more pliable. Form the dough into a ball and wrap it in cling film. Let the dough rest in a cool place for about half an hour. Roll out the dough to a thickness of about 2-3 mm and cut out using a croxetti stamp. After cutting out, press the pattern into the pasta. Sprinkle the pasta coins with flour and let them rest for a few minutes. Then cook them in salted water for 15-20 minutes until al dente. In a plastic bowl, mix the pine nuts with the marjoram leaves, cheese, and olive oil with a hand mixer until a paste forms. Then season with salt and pepper, mix again, and season to taste. Spoon the pesto over the pasta coins. Additional pine nuts and marjoram leaves can be added.