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Crostoli


Homemade Crostoli by Sabrina Mancin:

  • 300g = 10.5oz 00 Flour or All-purpose flour
  • 104g = 2 large whole eggs
  • 40g = 2 egg yolks
  • 1 tsp Marsala wine (optional)
  • 2 tsp orange zest (optional)
  • Pinch salt
  • Canola or peanut oil for frying
  • Powder sugar for dusting
  • Zoë’s Balsamic Vinegar of Modena for drizzling
PROCEDURE
  1. Place the flour in a bowl and make a dwell in the middle.
  2. Place the eggs, yolks, salt, and the Marsala and/or orange zest (if using) in a bowl and give it a quick mix with a fork.
  3. Add the egg mixture in the middle of the flour dwell and slowly incorporate them into the flour.
  4. Once you have a dough formed, move it to your table or countertop and knead until it comes together.  Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.
  5. In the meantime, assemble your pasta machine and place the oil in a shallow pot.
  6. Cut small pieces of the pasta dough at a time and stretch them starting with the widest setting and working your way through the last or the one before last.  The dough must be thin to become crispy when fried.
  7. Cut the dough into rectangles of about 8cm or 3” long and 5cm or 2” wide.  Make a little slit in the middle and pass the tips through the hole in the middle, then stretch slightly.
  8. Place them on a sheet tray with a silicon mat or over a cloth dusted with flour or semola.
  9. Fry about 3-4 at time making sure not to overcrowd the pot.  Turn them over as soon as you see that they are golden on the bottom.
  10. Place a cooling rack over a sheet tray and set aside.
  11. As soon as they are golden on both sides, place them over a cooling rack and dust lots of powder sugar on both sides.  Let them cool completely.
  12. Serve them stack and drizzle the balsamic vinegar right before serving.

 

Enjoy and Buon Carnevale!


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