Cenci

"Usually, she rolls and pinches this 'noche' in a spiral format using a piece about 2 feet long and 1/2 inch wide for which a visual demonstration is a must! For ease, she suggests tying them as most people do. When I asked her how many this recipe yielded, she said, 'A lot.' " Diana McAndrews

• 1 3/4 pounds flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• dash salt
• 6 jumbo eggs
• 2 tablespoons anisette
• 2 tablespoons oil
• Plenty Oil for frying

METHOD

On pastry board, mix dry ingredients. Make a well in center. Add eggs and oil in the well.

Slowly incorporate wet and dry ingredients to make a dough. Knead well. Add more flour if dough is too wet and soft. This dough should be smooth, firm, yet pliable and not sticky.

Roll out dough flat and thin. Using a serrated pastry wheel, cut strips about 5 inches long and 3 inches wide. Make a slit down the middle, not going through the ends. Twist to form knots. Cover portion not being used so not to dry out.

Fry in small batches (1-3) in hot oil until puffy and golden. Place in a large box or container lined with paper towels to cool and drain.

To serve: Arrange on platter and sprinkle with confectioners sugar and drizzle with honey (if desired).

Serves: A lot

recipe from www.inmamaskitchen.com

Contributor: Diana McAndrews for Paolina DeAngeli          read Diana's story on cooking from scratch

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