What do you do with leftover pasta dough? We make crustoli. Well, we do now.
I remember these from my childhood, Mum used to make them quite a bit. I had no idea how until recently, I mentioned to her I had some spare dough after making ravioli. You could make crostoli, she said, it's just made with flour and egg anyway.
Mum never made homemade pasta, but she had a lot of Italian friends who probably let her in on how to make crostoli. Us kids loved them and they never lasted long, there was five of us!
It's very simple, there are lots of involved recipes on the net, and you could go looking. I just used my leftover pasta dough, which is 100 grams of flour to 1 whole egg and mixed to a dough.
For the amount of pasta in the picture, enough for a lasagne, and two strips on the bench, I used 300 grams and 3 eggs, a pinch of salt and a bit of olive oil if it is a bit dry coming together. Knead until smooth and let it sit for about 20 minutes.
Roll the dough in the pasta machine, then cut into about 15 cm lengths and cut small slits along the middle of the strip.
Deep fry* until lightly golden, drain on paper, then dust with icing sugar.
Bobs your uncle (fanny's your aunt).
If I made it again, I would maybe not machine the dough so thin(mine were the thinnest setting), I was making lasagne sheets.
*When I say deep fry, I used a deep fry pan with about a centimetre of two of oil in it.
