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They are kinds of typically Savoyard rustic pasta, and
particularly adapted to make gratins with cheese. The
quantity of water depends on the flours used.You can add
a little spices.
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Crozets
Ingrédients : 0,66lb of flour,
0,44lb of buckwheat flour, 2 eggs, 1 deessertspoon of salt,
and water.
Mix the flours together, with salt
in a large salad bowl. Add the eggs, and mix.
Add slowly the water, and knead until
your paste is supple and firm.
Spread out the paste with the roller
over a fine thickness, and to let it rest, so that it is desiccated
slightly. Return the paste, and let it rest the second face.
Cut the paste in small squares. Let
rest 15 minutes, and cook in a pan with boiling salted water,
during approximately 18 minutes.
Use like pasta, with cheese, fat
content, sauce, or to make a gratin.
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