Crozets de Savoie FRANCE aromatic pasta squares
One of the great Alpine dishes.
300 g wheat flour
200 g buckwheat flour
100 g Beaufort cheese / Tome cheese, grated
100 g onions
15 ml walnut oil
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 minutes. Turn off the heat and let them swell in the water for another 10 minutes. During this time, soften the onions in butter. Drain the crozets, cover them with grated cheese, add the onions and serve immediately. Alternatively place crozets in ovenproof dish, cover with twice the amount of cheese and a sprinkling of rapeseed oil, bake until golden-brown.