THERMOMIX ® RECIPE

1 Italian Crostoli

Recipe's preparation

How to:

1. Add all the ingredients to the "Closed lid" and combine 20secs/sp5



2. Knead"Dough mode" 3 mins. Mixture may look crumbly.

3. Tip out onto a silicone mat and bring dough together into a ball, then flatten into a disc. Place in the fridge for 30 minutes.

Roll and prepare dough for Crostoli:

1. Break off about 1/4 of the dough and flatten with your hand.

2. Pass it through the widest setting of your pasta roller and continue rolling the dough gradually easing it through to the thinnest or second thinnest setting. It needs to be slightly translucent. Too thin and it will break too easily when cooked. Too thick and it will absorb too much oil while cooking.
If you don't have a pasta machine, roll it as thin as possible by hand.

3. Cut the dough into 5cm strips and if you like, cut a slit in the middle and pass the end through as per my photo or leave it whole.

4. If you have a deep fryer, set it to around 170C. Otherwise warm the oil in a deep sided frypan until it is nice and hot.. but not smoking!

5. Place a few strips at a time in the hot and flip over after 10-15 secs, depending on the heat of your oil.
Continue to Cook briefly on this side.
They burn quickly so keep a close eye on them. You want them lightly golden.

6. Place cooked Crostoli on a large tray lined with paper towel to drain. Continue.
At this stage you can cook as many as you like or place the uncooked dough in the fridge for a day or two. Or freeze it.

7. When cool, dust generously with sifted icing sugar. Repeat before serving.

These will easily keep for at least 4 weeks if stored in an airtight container.