- 240 gr. of flour
- 2 eggs
- 20 gr. of butter
- 20 gr. of sugar
- 1 spoon of aromatic liqueur (like maraschino)
- a pinch of salt
and make a thick pasta. Work it for a long time and successively form
a sort of block and let it stand for a while covering it with a serviette.
Pull the sheet of pasta dough of about half centimetre and cut it with
a small wheel in order to form stripes, knots, triangles, weaves. Fry
these pieces in abundant hot oil and when they are still hot sprinkle
them with icing sugar.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni