Handmade Croxetti Pasta by Chef Grazia
We met Grazia in her new cooking studio in Lucignano, where lunch was already underway when the interview began. A five-course meal unfolded as we spoke. For Grazia, this is the only way to understand her work: sitting at the table, tasting, slowing down, becoming part of it. [read the full interview here]
She shares with us here her signature Handmade Croxetti Pasta recipe:
Ingredients [1 serving]
50 g organic durum wheat semolina
50 g organic white soft wheat flour
1 pinch sea salt
40 ml warm water
1 tablespoon extra virgin olive oil [10 ml]
Method:
Make a well in the center of the flour, then add the extra virgin olive oil and salt.
Start mixing and slowly add the water, a little at a time, until the dough becomes smooth and soft.
Let the dough rest for 25-30 minutes at room temperature, spread out on paper towels.
After the resting time, roll out the dough with a rolling pin until it is 2 mm thick, then cut and shape the croxetti.
Serve the croxetti with fresh walnut pesto or a light dressing of lemon, hazelnut butter, and marjoram, and a cold glass of Aurora.
Pasta stamped for nobility
An ancient tradition once linked to noble families, pasta was stamped with a family crest, identity marked through food.
Grazia continues this practice with a small artisan who produces these stamps. In her online shop, they are available to guests, a quiet extension of the same idea: food as memory, imprint and identity.
Experience
Grazia is a private chef and sommelier, hosting experiences at the Tuscan Kitchen Studio near Lucignano and Siena, as well as private locations and curated retreats.
Each experience is shaped by seasonality, shared preparation and thoughtful wine pairings — from market visits and cooking classes to private dinners in historic settings.
More information:
www.tuscankitchenstudio.it
www.thekitchenstudio.it
Photo credits: @katiejameson
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