Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)

A recipe for Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)! Rolled pieces of dough are filled with a sweet citrus mixture and fried until golden.

Tagliatelle Dolci di Carnevale is a delicious Carnival snack from the Emilia Romagna region of Italy.

I first came across the idea for these fried noodles over on Manu’s Menu and they are such a wonderful way to celebrate the season.

A sheet of egg-based pasta dough is rolled until very thin (about 1/16-1/8 inch, 1.5-3 millimeters) and sprinkled with an even layer of granulated sugar and orange zest. The dough is then rolled up and sliced into spirals.

Immediately before serving, the sweet pasta swirls are fried until crisp and golden and covered with a dusting of powdered sugar.

A Few Tips

Knead together the flour, salt, eggs, and rum to create a smooth dough. If it absolutely won’t come together and continues to crumble, add a small splash of water at a time.

If the dough is too sticky to handle, add a little more flour.

The splash of rum adds a little extra flavor to the dough, but is completely optional. Simply omit if avoiding alcohol.

I filled the pasta spirals with granulated sugar and the zest of one orange. Some recipes use lemon zest or both lemon and orange for even more citrus flavor.

Use a sharp knife to cut the individual rolls. This will help keep the dough from sticking together and show off the distinctive spirals.

Fry the pastries in batches, taking care not to overcrowd the pan. My wide saucepan is able to fit about five Sweet Tagliatelle at a time.

I lightly loosened the rolls (not too much or they will unravel) before dropping them in the oil to help create a little space in the spirals. I personally preferred the crisp texture and slightly caramelization of the sugar throughout this way, but have also seen pastries that remain tightly rolled together.

Many of the recipes I came across fry the Tagliatelle Dolci di Carnevale in sunflower oil. Others use peanut oil or vegetable oil.

Looking for more recipes to celebrate Carnevale/Mardi Gras?

Try my:

• New Orleans Brandy Milk Punch
• Spritzkuchen (German Crullers)
• Creole Jambalaya

Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle) Recipe

Adapted from Manu’s Menu

Print Pin

5 from 3 votes

Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)

A recipe for Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)! Rolled pieces of dough are filled with a sweet citrus mixture and fried until golden.

Course Dessert

Cuisine Italian

Keyword Carnevale, fried, Italian, Italy, Mardi Gras, orange, pastry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour

Servings 28 -32 Pastries

Ingredients

Pastry:

• 2 cups (250 grams) all-purpose flour
• Pinch salt
• 3 large eggs
• 1 teaspoon rum

Assembly:

• 1/3 cup (67 grams) granulated sugar
• Zest from 1 orange
• Sunflower oil for frying
• Powdered sugar for serving

Instructions

To make the pastry:

• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt. Mix in the eggs and rum, then knead on a lightly floured surface until a smooth and soft dough comes together.
• Wrap in plastic or cover with a towel and allow to rest for 30 minutes.

To assemble and serve:

• On a lightly floured surface, roll the rested dough into a large rectangle, 1/16-1/8 inch (1.5-3 millimeters) thick.
• Evenly sprinkle granulated sugar across the surface, then the orange zest.
• Roll up the dough long side to long side and lightly seal the edge.
• Use a sharp knife to cut the roll into 1/2 inch (1.25 centimeters) thick slices. Set aside as you heat the oil.
• Pour about 2 inches (5 centimeters) sunflower oil in a wide pot and place over medium heat.
• Once the oil has reached 350˚F (180˚C), add a few of the slices at a time, taking care not to overcrowd. Fry until both sides are golden brown and remove with a slotted spoon to a towel-lined plate. Repeat with remaining pieces.
• Dust with powdered sugar and serve.