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  • Crostoli
    Recipe contributed by Nick & Flo Valentine
    • 3 eggs
    • 3 tablespoons sugar
    • 1/4 cup milk
    • 1/4 cup light rum
    • 3 tablespoons butter, melted and cooled
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon salt
    • 3 1/2 to 4 cups all-purpose flour
    • Vegetable oil
    • Confectioners sugar
    Beat eggs and sugar in medium bowl until light and foamy. Stir in mik, rum, butter, zest and salt. Place 3 1/2 cups flour in large bowl; make well in center. Pour egg mixture into well. Stir with fork until mixture cleans sides of bowl; gather into a ball. If dough is sticky, gradually work in as much of the remaining flour as needed. Knead on lightly floured surface until smooth and pliable, 8 to 10 minutes.

    Divide dough into 4 equal pieces. Working with 1 piece at a time, roll out on lightly floured surface into thin sheet about 1/16 inch thick. Cut with fluted pastry wheel into 6x1 inch strips. Slit centers.

    Heat oil in large saucepan to depth of 3 inches. Fry crostoli, a few at a time, turning once, until golden, about 2 minutes. Drain on paper toweling; cool. Sprinkle with confectioners sugar. Makes about 8 dozen. Store in tightly covered container. (A hand cranked pasta machine can be used to roll out dough).

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