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4 to 6
Easy
By Fred Plotkin
Published 2001
Blècs di Cjanâl di Guart, I can assure you, taste a lot better than their name sounds. These are maltagliati (irregularly cut pasta) as eaten in a valley near Tarvisio. This is another example of the Friulian love of grains. The result is simple, yet delicious.
On a clean, lightly floured work surface, combine the buckwheat and unbleached wheat flours with your hands. Form a mound and make a hollow in the center. Add the eggs and a pinch of salt. Move the sides of the mound into the egg and gradually make a ball of dough. If it is too dry, judiciously add tepid water, just enough for the dough to become more elastic. Use a cylindrical wooden rolling p