Buckwheat crozets
Crozets are Savoyard pasta shaped like squares. They are made with a roller and a special knife. Their name comes from the word croé which means “small” in
Crozets are Savoyard pasta shaped like squares. They are made with a roller and a special knife. Their name comes from the word croé which means “small” in Franco-Provençal.
They are mainly used in the preparation of croziflette.
Time
1 d. 15 min. =
15 min. +
1 d.
Utensils
1 knife1 pasta sheeter1 bowl
Ingredients for 1 part
- 1 egg
- 1 c. à s. sea salt
- 95 g. buckwheat flour
Steps
- Drop the flour in the bowl, add the salt, mix, then the egg and mix well.
- Cover with cling film and let the dough rest for 20 at room temperature.
- Roll out the dough with the rolling mill (pasta machine) to 1 mm.
- Cut tagliatelle using the rolling mill.
- Then cut into squares using a knife.
- Let the crozets dry for 24 hours.