Crustuli or Chiacchiere di Carnevale


  • 350 gr flour all-purpose, plus to dust when rolling with the pasta machine.
  • 100 gr granulated sugar
  • 2 eggs lightly whisked, room temperature
  • 50 gr extra virgin olive oil
  • 50 gr of grappa or brandy, or anice.

For Frying:

  • vegetable oil for frying
  • icing sugar for dusting


  1. In the bowl of a stand mixer, combine the dry ingredients.
  2. Add the lightly beaten eggs and combine. The mixture will resemble small breadcrumbs.
  3. Add the oil, liquor. Mix together for a few minutes and knead by hand.
  4. Once the dough is formed, shape into a ball, cover with a piece of plastic wrap and let it rest for about 1 hour.
  5. Heat vegetable oil to 375°F.
  6. Divide the dough into 2 parts. Work with one half of the dough at a time while keeping the rest covered with plastic wrap.
  7. Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough. 
  8. Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting).
  9. Begin to reduce the thickness until you reach the last or second to last set of your pasta roller.
  10. Place the piece of dough on a flat surface or wooden board and cover it with a piece of cellophane.
  11. Continue until all the dough has gone.
  12. With a pastry wheel, cut into rectangles (or whatever size you want).
  13. Gently drop each piece of dough in the hot oil. The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 8-10 seconds.
  14. Dust with icing sugar just before serving.

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