https://www.cutoutandkeep.net/projects/crostoli • Posted by Maria L.
Moreish must be the theme of the week because this Italian Snack is the best way to enjoy a cuppa tea or coffee with your friends and family. Scented with citrus and Italian Grappa, you will love eating this feather light snacks by the bowlful. You can freeze the dough you don't end up using, and bring it out to thaw and roll out at a later time.
Moreish must be the theme of the week because this Italian Snack is the best way to enjoy a cuppa tea or coffee with your friends and family. Scented with citrus and Italian Grappa, you will love eating this feather light snacks by the bowlful. You can freeze the dough you don't end up using, and bring it out to thaw and roll out at a later time.
Using your finger tips, rub the Flour, Cold Butter cubes, Baking powder, Vanilla Extract and the two zests together in a large bowl, until the dry ingredients resembles breadcrumbs (alternatively, chuck all these ingredients in a Food Processor and blitz)
Make a well in the middle of the dry mixture in your bowl, and crack the 3 eggs in the middle, and pour in the Grappa. Gradually bring in the dry mixture into the eggs and Grappa with your fingers or a fork, and mix until a soft dough forms (if your dough is a bit dry, splash over some water to help it along).
Knead the dough on a floured board for a few minutes, then shape into a disc, and wrap the dough in Gladwrap.
Leave the dough to rest for 30 minutes (in room temperature)
Slice off a palm size of dough, dust your surface area with flour, and pass the dough through the Pasta machine on the widest setting about 8-9 times until the dough is smooth. Then carry on passing the dough through the pasta machine, turning down the setting until you reach the lowest setting and your dough is stretched long, silky and thin.
Cut your dough sheet into small oblongs (thin, fat or long, your choice!) with a ravioli cutter to create a nice edge, and also create a couple small slits in the middle of the oblong strip
Pour in an inch or two of Rice Bran Oil into your large frying pan, heat until 125-150 Degrees Celsius, and fry off the oblongs in small batches until pale golden. Place on a wire rack or paper toweled plate to cool.
Dust with icing sugar and serve in bowlfuls alongside cups of tea, or shovel in your gob by the handful :)
Tip: To ensure some nice and curly shapes, either: 1) Pick up the Crostoli strips out of the pan by tonging the middle, it will naturally fall into a curve and stay that way as it cools down, or 2) Pinch the middle of the Crostoli while it's cooking in the oil, or 3) Lay the Crostoli strip into the oil in a twisted shape