One of the things we miss most about Italy is the long-table dinners we would have with our family in the small village where our famiglia live.
While we patiently waited for the prima and seconda courses, we would start with antipasti which would include cured meats, pickled vegetables and mushrooms, olives, bruschetta, bread, crostini etc along with one of our favourites the pasta fritta.
The antipasti part of the meal is always our favourite and is so irresistible we would always be nearly too full before the first and second courses arrived! You could even stuff the pasta fritta with cured meats and/or cheeses.
- 500g 00 flour
- 7g fast action dried yeast
- 250ml water
- 10g salt
- 5g sugar
- Filippo Berio Extra Virgin Olive Oil for frying
Add the flour, yeast, sugar and salt to a large bowl and mix well, then add the water and combine. Transfer onto a floured work surface and knead for around 5 minutes until smooth. Coat with extra virgin olive oil and place into a bowl and cover with cling film for around 2 hours until doubled in size.
Once doubled in size, split the dough in two and roll out onto a floured work surface with a rolling pin into a sheet about 3mm thick. Using a pasta cutter/pastry wheel cut into small square/rectangles/diamonds around 5cm in diameter roughly.
Heat a large deep skillet pan with extra virgin olive oil or vegetable oil and start to fry, adding a few at a time and turning as they start to turn golden colour. Drain with a skimmer drainer and add to a bowl or sheet with a piece of absorbent paper to remove excess oil. Season each batch with plenty of salt and serve.