• 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

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).