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.
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.