For all Italian Carnival fans! The secret of the recipe is precisely the white wine vinegar that maintains the famous “chiacchiere” or “frappe“, which you can say, much more crunchy and for many days!
To make the crispness even more we recommend you to roll out the dough at least two or three times, filling it on itself while you stretch it.
If you really like them very crumbly and light, we also recommend using the machine to roll out the dough!
AuthorToscane DI GustoCategoryCakes, Desserts, Tuscan Tradition RecipesDifficultyBeginner
Mix the ingredients all together in a bowl.
Then put the dough rolled up in plastic wrap and let it rest for at least half an hour in the fridge.
Roll out the dough with a rolling pin or with the pasta maker and cut the strips according to the size you want.
Fry the rags in abundant sunflower oil.
The secret of this recipe is vinegar ... the rags remain much more crunchy even for two or three days.
Ingredients
Directions
Mix the ingredients all together in a bowl.
Then put the dough rolled up in plastic wrap and let it rest for at least half an hour in the fridge.
Roll out the dough with a rolling pin or with the pasta maker and cut the strips according to the size you want.
Fry the rags in abundant sunflower oil.
The secret of this recipe is vinegar ... the rags remain much more crunchy even for two or three days.