Nonna’s Crostoli
Nonna’s Crostoli
Ingredients
- 1 cup white wine
- 1 cup sugar
- 1 cup oil
- 3 eggs
- 1 splash vanilla essence
- 1 kg flour, enough to bring the dough together
- as needed icing sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the white wine, sugar, oil, eggs, and a splash of vanilla essence.
⏱️ 2 min
- 2
Whisk the wet ingredients together until they are well combined.
⏱️ 3 min
- 3
Gradually add the flour to the wet mixture, incorporating it as you go. Continue adding flour until a smooth dough forms. You may not need all 1kg of flour, or you might need slightly more, depending on the consistency of your dough.
⏱️ 10 min
- 4
Knead the dough by hand, first in the bowl and then on a clean, lightly floured surface, until it is cohesive and smooth. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Take portions of the dough and roll them out as thinly as possible. You can use a rolling pin or a hand-cranked pasta machine to achieve very thin sheets of dough. Aim for a thickness similar to fresh pasta sheets.
⏱️ 10 min
- 6
Using a fluted pastry wheel, cut the rolled-out dough sheets into strips approximately 1-2 inches wide and several inches long.
⏱️ 5 min
- 7
To shape the crostoli, take each strip of dough and make a small slit in the middle. Then, pull one end of the strip through the slit to create a twisted, knot-like appearance.
⏱️ 8 min
- 8
Heat oil in a deep pot or pan to a temperature suitable for deep frying (around 350-375°F or 175-190°C). Fry the shaped crostoli in batches, being careful not to overcrowd the pan, until they turn golden brown and become crispy and puffy. This usually takes 1-2 minutes per batch.
⏱️ 15 min•🌡️ 180
- 9
Once fried, remove the crostoli from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 10
While still warm, generously dust the crostoli with icing sugar.
⏱️ 1 min
- 11
Serve the crostoli immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Nonna’s Crostoli
- 1 cup white wine
- 1 cup sugar
- 1 cup oil
- 3 eggs
- 1 splash vanilla essence
- 1 kg flour, enough to bring the dough together
- as needed icing sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the white wine, sugar, oil, eggs, and a splash of vanilla essence.
⏱️ 2 min - 2
Whisk the wet ingredients together until they are well combined.
⏱️ 3 min - 3
Gradually add the flour to the wet mixture, incorporating it as you go. Continue adding flour until a smooth dough forms. You may not need all 1kg of flour, or you might need slightly more, depending on the consistency of your dough.
⏱️ 10 min - 4
Knead the dough by hand, first in the bowl and then on a clean, lightly floured surface, until it is cohesive and smooth. This should take about 5-7 minutes.
⏱️ 7 min - 5
Take portions of the dough and roll them out as thinly as possible. You can use a rolling pin or a hand-cranked pasta machine to achieve very thin sheets of dough. Aim for a thickness similar to fresh pasta sheets.
⏱️ 10 min - 6
Using a fluted pastry wheel, cut the rolled-out dough sheets into strips approximately 1-2 inches wide and several inches long.
⏱️ 5 min - 7
To shape the crostoli, take each strip of dough and make a small slit in the middle. Then, pull one end of the strip through the slit to create a twisted, knot-like appearance.
⏱️ 8 min - 8
Heat oil in a deep pot or pan to a temperature suitable for deep frying (around 350-375°F or 175-190°C). Fry the shaped crostoli in batches, being careful not to overcrowd the pan, until they turn golden brown and become crispy and puffy. This usually takes 1-2 minutes per batch.
⏱️ 15 min•🌡️ 180 - 9
Once fried, remove the crostoli from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 10
While still warm, generously dust the crostoli with icing sugar.
⏱️ 1 min - 11
Serve the crostoli immediately and enjoy!