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December 01, 2015


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Alicia (foodycat)

That does sound delicious. I like pizzoccherie but sometimes pasta in brodo is what the heart needs!

Deb in Hawaii

You always make the most fun and unique pasta Simona--each one more delicious-looking than the last. I am glad you were able to find inspiration in the French mountainside for your crozets and I can't wait to see and hear more about them.

Since I am stuffed up myself, I want to dive through the screen and enjoy the resulting soup--I am sure it worked wonders. ;-)

Thanks for joining in this round!


You are always such an inspiration for pasta making, and I want to try this one soon. The soup sounds heavenly, a perfect match.

Simona Carini

Exactly, Alicia :)

Simona Carini

Thank you Deb. I wish I can send you a bowl through the screen. Thank you so much for hosting!

Simona Carini

Thank you, Claudia. Pasta continues to be a source of inspiration for me and finding new traditions is quite exciting.

Amy CookingAdventures

The pasta looks lovely! How perfect! I didn't care for the book or movie either!


The book turned bad half way for sure! I researched French mountain recipes too but missed any mention of this pasta but I love it, got to try. Great recipe and soup!

Simona Carini

Thank you, Amy.

Simona Carini

Thank you, Evelyne. I will continue to look for recipes from this area: so interesting!

Debra Eliotseats

I enjoyed the book when I ready it many years ago, but when I watched the film, I enjoyed it MUCH more. I love that you made pasta. So creative, especially for this round.


I love how I always learn something new when I visit your blog, Simona! I love pizzocheri but had never tried–or even heard of—these crozets. They look well worth a try, however. Something like a cross between pizzocheri and quadretti, perhaps?

Simona Carini

Thank you, Debra. I love exploring pasta shapes and this was new to me.

Simona Carini

Grazie, Frank. This was a discovery I am glad I made. Yes, a cross between pizzoccheri and the quadrucci my mother and aunt made with cutouts after making tagliatelle. They are fun to make.

Wendy, A Day in the Life on the Farm

I would just love some of that pasta in chicken broth. So pretty and I can almost taste the wonderful egg noodle in the broth.


The dough is very pretty-looking, indeed. So, how did it taste? I bet, very good with the soup. I'm trust that hubby is feeling much better now especially after the chicken soup and special crozets.

Delaware Girl Eats

Hi Simona - when I often visited my company's office in Geneva Switz. The folks there took me up into the Jura for dinners. I don't think I ever had this pasta though and it looks lovely as do all your pasta dishes.

Simona Carini

Thank you, Wendy :)

Simona Carini

Thank you, Paz. The richness of egg went well with the rustic texture of stone-ground buckwheat flour. My crozets definitely tasted different from regular egg pasta. They were a great company to the pieces of chicken that enriched the soup.

Simona Carini

Gosh, I should have consulted with you Cathy. Crozets are originally from Savoie and probably have not yet been adopted by their neighbors on the north (Jura). I hope I'll visit the area on day: I am quite fond of the Alps and Alpine region (plus they have some awesome cheeses).

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