Buckwheat and Corn Flour Noodles

Blècs di Cjanâl di Guart

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

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.


  • cups/150 g buckwheat flour
  • cups/150


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