Added by madamada | Sat 21 Feb 2009 @ 21:29
make the dough and let it rest covered for a while, after frying the crostoli also rest on kitchen paper to loose excess oil, soon after that dust them with granulated sugar on a big tray where you\'ll serve them if there are some left for guest after the family members come and go from the kitchen
3 tbsp sugar
30 grē melted butter
grated lemon rind
at your choice
pinch of salt
white flour 00
as much is needed to make an elastic non sticky dough
Cut fro the dough slices you pat in some flour you have on the wooden board, then pass them in your pasta machine, dusting in flour until they are smooth but do not break or tear.
Cut the stripes into smaller pieces and tighten the rulli on the pasta machine making the stripes as thin as you can.
Cut squares making further cuts into them so that they do not rise frying, or thinner stripes you can knot then
Deep fry in hot peanut oil very quickly. Just put 3 pieces at a time and turn them immediately, when you have turned the last one the first is ready to be taken out.
This is usually done in two or three people but if you concentrate and make your movements like the ritmo of a dance, everything goes meravigliosamente, you have also time to taste what you are doing