© 2012 Paul Forte

Rita Macari ran a masterclass in Crustole making back in June 2012 in Mortale. 
Here is her no-longer-so-secret recipe.

Crustole

Rita's recipe for Crustole will make enough to feed a small village.  They are light and tasty and, once you eat one, you simply have to keep on eating them.  If any remain, they will keep for a few days in an airtight tin.

Ingredients
Pastry
4 medium eggs
6 tablespoons sugar
3 tablespoons vegetable oil
1 teaspoon baking powder
2 tablespoons Strega liquour (or similar)
Pinch of salt
Plain Flour
Vegetable oil for frying
Icing sugar for dusting
Patience

Method

...go to the narrowest or nearly the narrowest setting, then lay out on a floury table before  cutting into strips with a fancy cutter.

Whizz up the eggs,  the sugar, the strega and the oil

Add a pinch of salt, the baking powder and enough flour to make a sloppy dough

Knead for a few minutes

Dust with icing sugar before serving or stowing away in a
well-hidden airtight tin

Pass it through ever decreasing settings in a pasta machine.  Debate whether you should.....

Knead it properly but not to death

Tie into bows, then fry in hot vegetable oil until lightly golden

If you get bored of the bows, any shape will do

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