Ingredients (serves 2-4)

For the pasta dough

• 55 g all-purpose flour, plus more, as needed, to obtain a firm dough
• 25 g buckwheat flour, possibly stone-ground
• A pinch of salt
• one 55 g egg, possibly from pastured poultry

For the soup

• 3 cups / 700 ml chicken or vegetable broth, homemade or, if store-bought, organic
• 1 batch crozets
• 7 ounces / 200 g cooked chicken, diced
• Freshly grated Parmigiano-Reggiano (optional)

Instructions

Make crozets

On the working surface or in a bowl, create a well with the flours and salt and crack the egg directly into it. Scramble the egg with a fork. Draw flour from the sides of the well into the center, mixing well with the egg.

Trade the fork for your fingertips. Draw flour until a soft dough forms. If you started in a bowl, empty it on the working surface and scrape its side and bottom well.

Starts kneading the dough: push the dough away from you with their heel of your hand (given the small size of the dough, one hand will be enough), then with the help of the other hand gather it back toward you folding it on itself and turning it 90 degrees. Add a bit more flour (5 grams or so) to obtain a soft, non-sticky dough. Continue kneading in the same way.

Knead the dough until it is smooth, 8-10 minutes. Let the dough rest for an hour or so (at least half an hour), well covered (e.g., in a small ziplock bag or wrapped in plastic film) so it doesn’t dry out.

Cut the dough into 2 equal pieces, flatten both with a rolling pin and then roll by hand or with a pasta machine. This is a fairly thick pasta, so I stop at the last but two notch of my pasta machine. Sprinkle the dough with all-purpose flour as needed to prevent sticking.

Sprinkle the dough with a bit of all-purpose flour, then cut each piece into 1/4-inch / 6 mm wide strips (basically, tagliatelle) with the machine attachment or by hand. In the latter case, fold a 3-inch strip of pasta lengthwise away from you. Continue folding the strip until the entire pasta sheet is folded into a flattened roll. With a sharp knife, cut across the flattened roll. Immediately unfold the cut strips, then line them up and cut them across into 1/4-inch / 6 mm wide squares. (I do this with my bench scraper rather than a knife.)

Sprinkle the crozets with flour and run your fingers through them to ensure that they are well separated and don’t stick together.

Continue until you cut all the dough, kneading and rolling again cutouts as needed.

Make the soup

Bring the broth to a boil in a saucepan and add the crozets. Cook until tender (the time needed depends on how dry they are). In the meantime, if the chicken is cold, warm it up in the microwave. Once the pasta is cooked, add the chicken to the soup and stir. Take the saucepan off the heat.

Ladle the soup into bowls and optionally sprinkle a bit of Parmigiano-Reggiano on it. Serve immediately.

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