Desserts
Crostoli
Preparation
1 HR
Cooking time
1 MIN
Portions
12
Plan a resting time of minimum 1 hour for the dough, but ideally 24 hours. For this recipe, you’ll need a pasta machine and a ravioli wheel.
Ingredients
Preparation
- In the bowl of a stand mixer, add the flour, butter, sugar, salt, baking powder, orange and lemon zests, and stir to combine slightly.
- In a separate bowl, beat the eggs with the vanilla and alcohol.
- Pour the wet ingredients into the dry ingredients and beat on medium-low for about 1-2 minutes until the dough comes together.
- Transfer the dough onto a wooden surface and roll by hand to form a ball.
- Wrap the dough in plastic wrap and refrigerate for minimum 1 hour, but ideally 24 hours.
- Cut the dough into slices and flatten each with a rolling pin until it is thin enough to pass through the pasta machine.
- First, pass it through the widest setting (1), then the second widest (2). Then, give the dough a letter fold, press down slightly, and pass it through the widest setting (1) once more. Keep passing the dough through the machine, adjusting the setting by a notch each time, working your way down to #5.
- Using a ravioli wheel or knife, cut the dough into strips of roughly 1” x 2.5” (or as long as you like), then cut a slit in the center of each.
- Heat the oil in a deep pan or pot until it reaches 375°F.
- Gently place the crostoli in the hot oil and fry until golden brown, turning them halfway through the cooking process, about 30 seconds or less on each side. When the oil subsides, they’re ready.
- Place the cooked crostoli on a dish lined with paper towel to drain excess oil. Once cool, drizzle some hazelnut-cocoa spread over the top (if using), dust with icing sugar and serve. Buon appetito!
