• Caragnoli


300 g of flour type "00" Molino Rossetto
2 eggs
olive oil


Mix flour with eggs and obtain a smooth and homogenous dough, then knead it with a rolling pin to obtain shortcrust ½ cm high. You’ll need a stick to give the shape of a prop. It must not be longer than 20 cm. Cut shortcrust in stripes of ½ cm large and longer then the stick.
Take a stripe and envolve the stick to cover 2/3, with the remaining dough combine the two extremities. Remember to grease the stick with some oil. Fry Caragnoli in some oil and let them dry and cool on some paper towel. Put some honey on them.

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