On pastry board, mix
dry ingredients. Make a well in center. Add eggs and oil in the
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
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
Serves: A lot
recipe from www.inmamaskitchen.com
McAndrews for Paolina DeAngeli read Diana's story on
cooking from scratch