Blecs Pasta

 

Other Names:
Biechi
Mattagliari
Bleki
Region:

Friuli-Venezia Giulia, northern Italy

Made with:

Buckwheat flour, white flour, and water

About:

The term Blecs means patches. Due to the proximity of Friuli-Venezia in northern Italy to Austria, Slovenia, and Hungary. The word Bleck comes from Slovenia which means “piece of cloth”. It’s not really known outside of this mountainous region and is considered one of the prefecture’s most known and used recipes. They are usually made and consumed on the same day. A typical sauce for these would be butter, sage, garlic, and local grated cheese. They are triangle shape, the approx size is 9 cm long and 5 cm wide as you can see in the image. The pasta has a pleasant nutty flavor.

I made these with buckwheat flour and after a day of searching for a recipe, I finally settled on what several authorities seem to agree on. The proportions that I could find were 4 parts buckwheat flour and 1 part plain white four. 00 flour would be too fine as buckwheat has no gluten so plain white or white bread flour will do. It’s a difficult pasta to roll out if you have no experience but I found it was best to roll it out using a rolling pin, not a machine.

Sauted Blecs

Blecs sauteed in butter, sage, and garlic.

 

 Source: Encyclopedia of Pasta, Oretta Zanini De Vita, Univ of Calif. Press.
Photo Credit: Bill Rubino
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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