Tagliatelle Dolci di Carnevale is a delicious Carnival snack from the Emilia Romagna region of Italy. A sheet of pasta dough is sprinkled with sugar and orange zest, rolled up cinnamon roll-style, and sliced into spirals. These sweet pasta spirals are fried until crisp and golden before serving with a dusting of powdered sugar.
I lightly loosened the rolls before dropping them in the oil to help create a little space in the spirals. I personally preferred the crisp texture throughout this way, but have also seen Tagliatelle Dolci that remain tightly together.
I came across a few recipes that add a splash of rum to the dough or use lemon in place of the orange.
Here are more ideas to celebrate the Carnevale/Carnival/Mardi Gras season:
And more from other bloggers:
Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)
Adapted from Manu’s Menu
1 1/2 cups all purpose flour
1/4 cup granulated sugar
Zest of 1 orange
Vegetable oil for frying
Powdered sugar for dusting
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, 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.
Add two inches of vegetable oil to a pot and place over medium heat.
On a lightly floured surface, roll the dough into a large circle, 1/16-1/8 inch thick. Evenly sprinkle granulated sugar across the surface, then the orange zest. Roll up the dough end to end without sealing the edge. Use a sharp knife to cut the roll into 1/2 inch thick slices, cinnamon roll style.
Once the oil has reached 340 degrees F (170 C), add a few of the slices at a time, being careful not to overcrowd. Fry until both sides are golden brown and remove to a towel-lined plate. Repeat with remaining pieces. Dust with powdered sugar and serve.