Ingredients
- 1 large or medium egg
- 1 tbsp melted butter or extra virgin olive oil
- 1 – 2 tbsp sugar
- 1 pinch of salt
- 1/4 tsp vanilla extract
- 1 pinch of finely grated lemon zest (only the yellow part) or 1 drop of lemon essential oil (organic)
- 1 tbsp apple vinegar (plain vinegar or grappa also works well)
- ≈1 – 2 cups all-purpose flour plus more for the working area
- powdered sugar to garnish as needed
- oil to fry (peanut, corn, sunflower…) as needed
Preparation
Step 1
In a bowl mix the egg, melted butter or evo oil, sugar, salt, vanilla, lemon zest and vinegar. Add flour until a no sticky dough is formed.
Knead the dough on a floured work surface for about 5-10 minutes until it’s smooth. Let it rest for about 15 minutes, covered with plastic wrap, in a cool place but not in the fridge.
After that, divide the dough into 4 pieces and roll them out on a floured surface with a rolling pin to form a strip as thin as you can.
Instead, if you use a pasta maker (like me), set it on the widest setting (1), take one piece of the dough and with the palm of your hand flatten it a bit, turn the crunk (or if you have an electric pasta maker switch on the start button) and feed the dough through the rollers.
Fold the edges of the strip towards the middle and feed it through the rollers several times, changing the setting of the pasta maker until you reach the smallest (5). Don’t worry if the strips are not perfect, Crostoli has to come out irregular anyway.