Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
- ¼ cup butter, at room temperature
- 1 tablespoon granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons dry white wine
- ¼ teaspoon salt
- 1 ⅔ cups all-purpose flour
- 2–3 cups vegetable oil, for frying
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 1-2 minutes.
- Add in the egg, wine, and salt and mix to combine. It is normal if the mixture looks curdled.
- Gradually add in the flour and mix on low speed until the dough comes together. If the dough looks too dry, add in water 1 Tablespoon at a time until it holds together.
- Transfer the dough to a lightly floured board and knead a few times. Shape the dough into a disk, cover it with a clean dish towel, and let it rest for 15 minutes.
- Flour the board lightly and cut the disk of dough in half.
- Roll out the dough halves to ⅛-inch thickness and use a knife or a pasta cutter to cut the dough into your desired shape (strips, squares, triangles, etc.).
- Place the cut dough pieces on a parchment paper-lined baking sheet, making sure they don’t touch.
- Line a baking sheet with 2-3 layers of paper towels and set it near the stovetop.
- Heat a Dutch oven or cast iron skillet over medium heat and add in the oil. Note: If using an oil + candy thermometer, heat the oil to 350℉.
- Fry the pastry ribbons in batches, making sure not to over-crowd the pot with too many pieces of dough (they should be allowed to float around freely).
- Fry the pastry ribbons until they are a deep golden color on both sides, flipping them over once.
- Use a spider or slotted spoon to transfer the pastry ribbons to the paper towel-lined baking sheet.
- Repeat this procedure until all the pieces of dough have been fried.
- Place the cooled pastry ribbons on a large platter or in a shallow serving bowl and dust them generously with powdered sugar. Serve at room temperature.
- Always monitor the temperature of the oil and adjust the heat under the pot as necessary to prevent the oil from scorching.
- Storage: Place the pastry ribbons on a plate and cover lightly with foil. Eat within 2-3 days.