May, June and July get booked up early for private parties catering. Don't miss out! Get in touch now and block your date.
May, June and July get booked up early for private parties catering. Don't miss out! Get in touch now and block your date.
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Crostoli, Chiacchiere, Frappe...we have so many names for this dessert! It is so popular in Italy but you can only buy it during Carnival season. Thankfully at home we can we make it whenever we want ;)
Not too sweet, which my kids love, as I don't get mad at them for eating a few extras. They are in fact my son's favourite dessert and also a recipe that I would highly recommend as a family activity with your children or partner (rolling dough with a pasta maker is always easier with 4 hands than 2!)
The dough is crunchy and melts in your mouth! A must try! Do not be put off by having to make fresh pasta, it's easier than you think!
A big thanks to Pinella for this recipe. If you speak Italian, go and check her website, it is fantastic! 
500 g of 00 flour
60 g of granulated sugar
60 g of soft butter
175 g of whole eggs
4 g of salt 
zest of a lemon
50 g of Marsala wine
Icing sugar (plain or scented with vanilla)
Peanut or sunflower oil for frying
Only a few steps, but follow them carefully. It is a simple and straightforward recipe but can be unforgiving if not followed by the letter.
  • Sift the flour. Pour it into a bowl and add the sugar and butter. 
  • Add the salt to the eggs and beat them very little with a whisk to mix the yolk with the white. 
  • Combine the grated lemon zest and the Marsala. 
  • Mix and knead with the hook if you have a stand mixer. Alternatively, work by hand, kneading as necessary to obtain a firm and smooth paste. If desired, the dough is left to rest well covered with plastic wrap to prevent the surface from drying out. 
  • At this point, roll out the dough with a rolling pin or with the pasta sheeter by passing the pieces of dough progressively through the increasingly less spaced rollers. The dough must be very thin, almost a sort of veil. Cut out rectangles or other desired shapes. As you shape them you can let them rest on tea towels or on a pasta hanger. 


  • Fry the crostoli in hot but not too hot oil (about 175-180°C). The dough is so thin that a few seconds will be enough to obtain a beautiful golden colour. Don't worry if it bubbles, it is actually a good sign!

  •  Drain them with a slotted spoon and let them drain on a wire rack or place them on a dish over kitchen absorbent paper. Sprinkle generously your crostoli with icing sugar.


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