Crozets are little square pastas coming from Savoie and made from wheat flour of buckwheat flour. They can be cooked in gratins with cheese and cream: a traditional tasty dish.
Mix the wheat and buckwheat flours. Make a well and gradually add the eggs, salt, grated nutmeg and warm water. Knead the mixture until it forms a malleable pastry (knead for quite a long time). Roll out the pastry and let it rest so it dries slightly. Cut it into 4 to 5-cm wide strips. Flour the strips on each side and place them on top of each other. Cut them lengthways to produce tagliatelli-sized strips, and then cut them widthways to produce small squares. Let them rest on a cloth until it is time to cook them. Fill a large pan with salted water and bring to the boil. Add the crozets and cook for 20 min (30 min for shop-bought crozets). Turn off the heat and let them swell in the water for another 10 min. During this time, soften the onions in butter. Drain the crozets, cover them with grated cheese, add the onions and serve immediately.
Du lundi au vendredi de 9h à 12h30 et de 13h30 à 17h30