Crozets de Savoie

Method

1. 1 Knead the buckwheat dough with flour, eggs, water, and salt for 12 minutes, then cover and let it rest for 1 hour.
2. 2 Roll the dough very thinly (1 mm) and let it rest for 15 minutes before cutting.
3. 3 Cut the noodles into 5mm squares using a rolling pin; larger pieces will lose the characteristic grainy texture of crozets.
4. 4 Boil in salted water for 12 minutes; buckwheat flour absorbs water slowly, so it needs longer than egg noodles.
5. 5 Sauté the mushrooms with red onion in butter for 8 minutes, then pour in the heavy cream and cook for 3 minutes.
6. 6 Mix the crozets with the mushroom sauce, then sprinkle with crumbled fresh Tom Yum cheese while still hot.