Cost per serving $0.15 view details
- 500 g all-purpose flour
- 3 medium eggs and a yolk
- 50 g unsalted butter
- 25 ml of grappa (or other liqueur)
- 70 g sugar
- 6 g baking powder
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- Oilseed (corn oil for me) to fry
- powdered sugar (or granulated one) to sprinkle the bugie
- If you have a food procesor, put all ingredients in its bowl and mix them. If you, like me, don't have a food processor, then roll up your sleeves: put the flour on a work surface and, in the middle, put the eggs and yolk, salt, baking powder, sugar, grappa and butter. Then, armed with brute force and the patience of Job, knead the ingredients until the dough is smooth and elastic (it will take at least 10 minutes of kneading). Form a ball and put it in the fridge for at least half an hour.
- After this rest, take the pasta machine and create sheets from the dough: you must reduce the distance between the rollers bit by bit (don't miss the transiction between the penultimate and the last distance, to make the job easier). Fortunately, I own a fantastic engine for the pasta machine: in the absence of the engine, you will have enough to gym .. in the absence of the machine, well, good luck! With a rolling pin is really hard, mostly because dough itself is quite hard to roll out!
- Once you have the sheets, cut them with a toothed (or smooth) pasta cutter in whatever forms you like: the classic bugie are square or rectangular with two parallel cuts in the middle, but you can do whatever you want (diamond-shaped, elongated, striped knotted... satisfy your whims!). I made ââsome bugie filled with bio plum jam (ie from my garden) and amaretto, using the tool for Piedmontese agnolotti (link http://en.wikipedia.org/wiki/Agnolotti)!
- Once you have your bugie, here it comes the most tedious and smelly task: frying them! Scientifically it's a complex operation if you don't have (like me) a thermometer to monitor the oil temperature (the one that you use to take your temperature is not suitable, unless you want to do strange experiments, and I don't take responsibility for it), which should be warm but not hot, otherwise the bugie will become immediately dark. The temperature, in fact, should be up to 337-356Â°F (170-180Â°C). To understand if the oil temperature was right, I used the toothpick trick: I let the oil heat in a pan and, when it seemed that had come up to temperature, I put a toothpick in the oil. If the oil begins to make bubbles around the toothpick, the temperature is right! Obviously, it is an empirical method: if you see that the bugie don't swell, raise the heat, if they burn too easily, lower it.
- You must cook them by turning on both sides (they should swell well and quite fast) and then removing them from the oil when golden brown.
- Then leave them on paper towels to remove extra oil: when cold, you can put them on a serving platter and dust them with icing or granulated sugar (as you prefer).
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|Amount Per Serving||%DV|
|Serving Size 49g|
|Recipe makes 15 servings|
|Calories from Fat 33||19%|
|Total Fat 3.8g||5%|
|Saturated Fat 2.01g||8%|
|Trans Fat 0.0g|
|Total Carbs 30.2g||8%|
|Dietary Fiber 0.9g||3%|