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 Franco-Provençal. They are mainly used in the preparation of croziflette.

Done in 1 d. 15 min.

  • preparation 15 min.
  • repos 1 d.


1 knife 1 pasta sheeter 1 bowl

Ingredients for 1 part


  • 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.

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