Blecs
Blecs are rustic Friulian pasta patches made from buckwheat and wheat flour, tossed with fragrant sage-infused browned butter and dusted generously with grated ricotta affumicata.
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Rolling pin or pasta machine
- •Large mixing bowl or wooden board
- •Pastry cutter wheel or sharp knife
- •Large stockpot
- •Wide skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 54 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 480 kcal
Instructions
- 1
Combine the buckwheat flour, wheat flour, and fine salt on a clean wooden work surface.
- 2
Form a wide well in the centre of the flour mixture.
- 3
Add the eggs, egg yolk, and lukewarm milk into the well.
- 4
Whisk the wet ingredients with a fork, gradually incorporating flour from the inner walls.
- 5
Knead firmly by hand for eight to ten minutes until the dough feels elastic and cohesive.
- 6
Wrap the dough tightly in cling film and rest for thirty minutes at room temperature.
- 7
Roll the dough out evenly with a rolling pin to a thickness of two millimetres.
- 8
Cut the sheet into irregular triangles and diamonds roughly four centimetres across using a pastry wheel.
- 9
Melt the butter with the sage in a wide skillet until foaming and hazelnut brown.
- 10
Cook the pasta in plenty of salted boiling water for three to four minutes until al dente.
- 11
Lift the pasta directly into the browned butter using a slotted spoon and toss gently.
- 12
Divide among warm bowls and scatter generously with grated ricotta affumicata and aged Montasio.
Chef's tips
Buckwheat contains no gluten, so kneading the dough thoroughly with the wheat flour is essential for structural integrity. Keep the rolled dough slightly thicker than standard egg pasta to retain a satisfying rustic bite. Watch the butter carefully as it browns so it develops a nutty aroma without scorching the sage.
Ingredient substitutions
- ricotta affumicata → smoked scamorza or a lightly smoked salted ricotta, finely grated
- tipo 00 wheat flour → unbleached plain white flour
- aged Montasio cheese → aged Grana Padano or Parmigiano Reggiano
Storage
Store leftover cooked blecs in an airtight container in the refrigerator for up to one day.
Reheating
Reheat gently in a warm frying pan with a small knob of fresh butter over low heat until heated through.
Common mistakes to avoid
- •Using pure buckwheat flour, which results in brittle pasta that disintegrates during boiling
- •Rolling the pasta too thin, losing the characteristic rustic, chewy texture
- •Overcooking the pasta in rapidly boiling water, which can tear the fragile triangles
Serving suggestions
Cooked Blecs?
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