Photograph of the finished Crozets de Savoie

France · Mì vuông kiều mạch Crozets de Savoie

Crozets de Savoie

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 1.1 lb
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Mushrooms Mushrooms 1.3 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Fresh Tomme cheese Fresh Tomme cheese 8.5 oz
  • Photograph of Salt Salt 0.7 oz

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.
Start cooking