A great pasta dish for any occasion:
Mix eggs, a good pinch of salt with a hand mixer. Strain flour into a suitable bowl, press a bulge into it. Pour in beaten eggs, mix quickly. Add milk gradually until a firm but elastic dough is formed. Dust with a little flour and form a ball, rolling it out on a floured surface with a pastry roller to a thickness of 3 mm. With a pastry wheel or a kitchen knife, cut out 1, 5 cm squares. Bring plenty of salted water to a boil in a large saucepan. Drop the crozets into the boiling water and bubble gently for about 15-20 minutes. Transfer pasta to a colander; drain. Next, divide evenly on plates, baste with rendered butter and sprinkle with cheese. Ps: Crozets can be bought ready-made everywhere in the region. Make according to instructions. Cook with cheese and butter as described above.
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