Buckwheat crozets
PRÉPA15 min
REPOS1 jour
TOTAL1 jour 15 min
Co
Cook
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.
Ingrédients pour 1 parts
- 1 egg
- 1 table s. sea salt
- 95 g. buckwheat flour
Ustensiles
- bowl
- knife
- pasta sheeter
Préparation
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Drop the flour in the bowl, add the salt, mix, then the egg and mix well.
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Cover with cling film and let the dough rest for 20 at room temperature.
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Roll out the dough with the rolling mill (pasta machine) to 1 mm.
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Cut tagliatelle using the rolling mill.
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Then cut into squares using a knife.
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Let the crozets dry for 24 hours.