@amanda__.please: Nonna Nina's Crostoli: Light, crispy, bubbly little Italian pastries dusted in icing sugar. This is a small, manageable batch, but you can easily double, triple or quadruple the recipe to make as many as you like! Ingredients: 1 egg 1 tablespoon oil or melted butter 1 tablespoon caster sugar 1 teaspoon vanilla extract pinch of salt 1 tablespoon whiskey (plus 1–2 tablespoons extra if needed) 1 cup plain flour Oil, for deep frying Icing sugar, for dusting Method: To a bowl, add your egg, oil or melted butter, caster sugar, vanilla extract, salt and whiskey. Give everything a good whisk together and set aside. Add your flour to a clean bench and make a well in the centre. Pour your egg mixture into the well and slowly start incorporating the flour into the egg mixture, just like you would when making homemade pasta. Once it starts coming together, use your hands to bring the dough together. Gently knead for about 8 minutes until you have a nice smooth dough. If your dough is a little too dry or crumbly, add another 1–2 tablespoons of whiskey, a little at a time, until it comes together. Place your dough on the bench, cover with an upside-down bowl and leave it to rest for 30 minutes. This gives the dough time to relax and makes it easier to roll out. While your dough is resting, heat your frying oil in a large pot and set up your pasta machine. Once rested, divide your dough into 4 or 5 portions. Take one portion and keep the remaining dough covered under your bowl so it doesn't dry out. Lightly flour your bench and use the palm of your hands to press your dough out a little before feeding it through your pasta machine. Roll it through several times, gradually reducing the thickness until you have a really thin sheet of dough. I rolled mine down to setting 2. Cut your dough into long rectangles. Make a small slit down the centre of each rectangle, then take one end and gently pull it through the slit, folding the pastry back through itself to create that traditional twisted crostoli shape. Place your crostoli on the bench and repeat with the remaining dough portions until they're all rolled and shaped. Test your oil with one of your little dough offcuts. If it bubbles up straight away and floats to the surface, your oil is ready. Carefully add your crostoli to the hot oil, cooking for about a minute on each side until they're lightly golden and bubbly. They cook quite quickly, so keep an eye on them. Remove with a slotted spoon and place onto paper towel to drain. Repeat with the remaining crostoli. Once completely cooled, dust generously with icing sugar and enjoy :) xx #crostoli #italianrecipe #fypシ #italiancooking #homemade

Amanda Please

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Monday 09 November 2026 05:12:51 GMT