Place the ravioli on the prepared baking sheet. Although my Dad has passed, I will make them in honor of him and Nonni! My dad was born close to Padova and after the war moved to Torino, he then came to South Africa and married my mom. A very easy to work with dough! Can they be frozen? 1lb of feathers and 1lb of lead weigh the same, but they are not the same if you packaged them up in bags (volume.) The measurements are NOT off at all. I do not remember my grandmother adding any alcohol do them though. Crispy Air Fryer “Fried” Chicken is what Air Fryers were created to do! That’s wonderful, Stephanie! Fillings & garnishes: approximately 2 cups total of gelato, custard, whipped cream, fruit, yogurt, etc. CC. Follow the link to learn all about this little custom. Cook pasta in boiling salted water until almost tender. You can make the filling several days ahead. “Flour, or, that is, good quality flour, is actually naturally sweet,” he explains. You're awesome for doing it! Want a change from the same old, same old? So pasta lovers can rejoice. You even call them the same!! […], […] Frappe or Cioffe: Italian Bow Tie Cookies- by Christina’s cucina […], […] Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough […], Your email address will not be published. 5 Surprising Italian Desserts Made with Pasta | ITALY Magazine Add pasta in one layer. Hi Aldo, you mean the dough was too thick? Enjoy and please let me know how they turn out! Stir in the zest and cinnamon to taste, and then add sugar or honey, if you like. Just be sure to keep them in a dry, sealed container, like a biscuit box. Do you have a cookbook with the recipe in it? Do not press the pasta down. Christina – This brings back happy memories of my Italian auntie from Boston making these for my father every Christmas! My grandma always has this every Christmas Eve. Since they aren’t boiled first, they use only fresh egg pasta, not dried pasta, as its softer. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. I’m so happy I found this by searching fried honey cookies! In a very large skillet, heat half of the oil until shimmering. Maybe my strips were cut too thin? Pictured here is milk chocolate and dark chocolate pudding. My Nonni called them wandi, but she didn’t use any alcohol. Hopefully they’re still good, but I know what you mean; the thin ones are the best!! Leaving the rest covered, take a small section, about an 1/8 of the of dough, and either pass it through a pasta maker (#3 hole size, not thinner) or use a rolling pin to create a 3 to 4-inch wide strip of dough. Repeat for a third and final layer. Ravioli filled with pureed chestnuts, chocolate, espresso, rum and ground nuts, caggiunitte, are an Abruzzo specialty. Pasta can be enjoyed not just as a first course, but for dessert too! Must be cooked on both sides, flipped with the help of a plate. Cook the pasta in salted water according to package directions. Drain the pasta well. We don’t use liquor We use Vanilla 4. Meanwhile, heat about 1 inch of oil in a very small saucepan until very hot, but not smoking. Your email address will not be published. Thank you for letting me know and I hope they bring you some comfort when you make them. There are lots of ways to vary it. Go nuts with veggie substitutions. Fried milk or leche frita is one of most delicious and flavorful Spanish dessert. This is how chicken was meant to be eaten. Cut noodles into triangle wedges, and add to 350F oil to fry. And have you ever tried them in an air fryer? It’s only the later tradition of salting the water and combining it with savory sauces that renders it a savory food. She now has dementia and had forgotten the recipe for these so this is going to make her so happy! Thanks for the recipe – I’ll use it b/c I can’t find my grandmother’s :-(, That’s wonderful, Roger! So many names and variations! Add onions, spaghetti, salt and pepper; mix well. Don’t think they’d fare well in there. Thanks for the note and sorry again about the delay in responding! Luca de Luca and the wonderful team at the Garofalo pasta company near Naples, taught me this recipe while I was in Italy researching my Pasta Modern. A great make-ahead dessert, as it’s much better the day after, once all the flavors have melded. Arrange the pasta crisps on serving plate. I can’t seem to keep them small and petite. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. What a Girl Eats always makes a King Cake, Perfect Yeast Doughnuts–Sugar, and Filled (with Jam, Nutella or Cream), Frittelle: Traditional Italian Christmas Eve Doughnuts, Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato), The 30+ Best Italian Christmas Cookies And Recipes |, 50+ Christmas Cookies from Around the World, 100 Best Christmas Cookies - The Farm Girl Gabs®, The Myriad of Traditions for Shrove Tuesday – Catholic Traditions in the Home, Christmas Cookies & Bars From Around The World, Cicerchiata (Struffoli): a Honey Sweetened Italian Christmas Treat (Mini Pastry Balls in Honey) - Christina's Cucina, Split Pea Soup (without Ham) Quick and Easy, Coddled Eggs (How to Coddle Eggs – Easy Directions), Hot Toddy Recipe (Traditional Scottish Recipe), Maple Glazed Salmon with Bok Choy (and The Fresh 20), Chocolate Chip Banana Bread (Make it Your Way! Our fried food recipes are divided into two sections: the ingredients required to make the fried food and steps to make… I’d give the results a B- and an A for effort! Try this recipe once, and like me, I bet it’ll become one of your go-to desserts. Hi Barbara, they’ll keep for a few days in an airtight container (a tin is best), and although I’ve never frozen them, I would think they would be fine for freeze for a week or so. Line the pie pan with the larger portion of pasta and sprinkle with 1/3 of the almond mixture. Drain the pasta crisps on a plate lined with paper towels. I used to love canola oil, until I found out most of it is GMO grown. Thanks for responding, you made my day!!! Of course, the fresher the better, but I bet no one complains! In a large heavy skillet, heat oil, one inch deep, to 365 degrees F. Place the ravioli into the hot oil so that they are not crowded. Hi, I made my Crystals ( that’s what I call them), I can’t seem to see your recipe on my phone. Drain on paper towels and sprinkle with garlic salt. Repeat until you’ve used up all the dough and filling. As anyone who’s ever tried knows, making cannoli shells is a huge challenge. My Nonna called them Fiocchi. For less sweet shells toss them in just cocoa powder. 1 1/2 cups cooked chickpeas (canned, or 4 ounces dry, soaked overnight and boiled until tender), 2-4 tablespoons sweet liqueur such as Amaretto, limoncello, mandarino, or a combination, 16 ounces, about 3 1/2 cups, all-purpose flour. It can be enriched with many different ingredients. We did attempt to make them, definitely a labor of love. Commentdocument.getElementById("comment").setAttribute( "id", "ac291bb8d91168342bdfc482f7525105" );document.getElementById("de28f49208").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. PASTA-FILLED FRIED CHICKEN BOWL. All the flavor, but a little lighter. Place 1 wonton wrapper on the work surface. I was allowed to sprinkle the confectioner’s sugar on them! They’re crispy, flavorful and delicious dipped in marinara sauce. Chio It’s a matter of weight vs. volume. We’ve always called them “Scartulade” in our Italian family. Help spread the word. Finally someone else who knows them as Naca as my grandmother shorten the name. I haven’t tried them in an air fryer, but I’m skeptical of how they’d look and taste after a cooking on one. Serve warm, drizzled with the honey mixture and topped with a sprinkle of pistachios and a pinch of cinnamon. It’s like a pasta cookie, crunchy on the outside and chewy in the center. My father came from Calabria, as did my maternal grandparents..After frying in oil and cooled a bit, we dip ours in hot honey and cover in a box with foil. Creamy, crunchy, and everything nice! It’s hard even for the most experienced home cooks. I wouldn’t use white wine. Thai Noodles with Chicken Meatballs Aidells. This is a list of Italian desserts and pastries. My grandmother called them the same. Use a, When cool, sprinkle with powdered sugar (or decorate with icing, or honey. I have never done this, but I would imagine keeping it in the fridge and then bringing it to room temp before using it the next day shouldn’t have any negative repercussions. CC. Would I be able to make them without the alcohol? Thank you Christina for the tip on what oil you use. Mezzi maniche, “half sleeves,” little pasta tubes, are boiled then fried to create a crunchy, tasty container for the creamy sweet ricotta cannoli filling. These Chicken Tetrazzini Bowls are a quick and easy dinner recipe that is sure to please the whole family. Today’s Special Shrimp Pasta, Fried Fish & Shrimp, Salad, Dessert and Roll “Or” Chicken and Sausage Gumbo with Potato Salad, Dessert and Roll $8.99 About 25 minutes before serving: In medium bowl, with fork, beat egg slightly. How long can these fried cookies be kept. My Nonna is from Cassino but has lived in the UK since she was 16. If you like, dust with confectioners' sugar or drizzle with honey before serving. From: Pasta Modern: New & Inspired Recipes from Italy, by Francine Segan. In Sicily they fry a little forkful of angel hair and serve it topped with honey and chopped pistachios. Good luck! Or maybe with shells so it’s a little easier for the 3-year old to eat, too. Heat a 12-inch cast-iron skillet over medium-low heat. :), My nonna used to make these every Christmas. Merry Christmas! Just wanted to say this recipe brings so much happiness! Divide into 3 parts. I love all the fried Southern Italian foods!! Lift the pasta with the tip of a knife so it loose and free form. That means a lot to me that your dad gave his approval. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Once you have tasted it and are happy with the flavor, then mix in the egg. One of my favorite variations is to fill the fried pasta with mascarpone cheese sweetened with sugar and dust with instant coffee granules and cocoa powder, for a riff on tiramisu. Allrecipes has more than 40 trusted kugel and other pasta dessert recipes complete with ratings, reviews and serving tips. Pulse in the zest, candied citron or orange peel, and cocoa powder until well combined. Have you had this happen? Most supermarkets nowadays sell ready made fresh. Exactly! 2 3/4 cups (12 oz) flour (WEIGH on a scale for best results)! They are both gone now and feeling nostalgic, I pulled out her recipe to make them this year. Toss them in sugar and serve them with melted chocolate or with ice cream. They were given at every wedding i went to. Next time, I think I will try this with angel hair pasta instead of the spaghetti. I will definitely make them this Christmas. Hi Laura, yes they are a very popular treat with Italians and other Europeans. Omg the place is a mess. Will they need refrigeration? What kind of oil do you use? Bring the flavors of Italy into your kitchen with these classic cannoli. I’m sorry, I do think there’s an issue with Safari at the moment. Carefully add the drained pasta to the hot oil in batches. “The macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios from the Levant, lemon zest, the most delicate little salami, and garnished with marzapane….” is a description of a “macaroni pie” timballo di maccheroni that the French travel writer Pere Labata ate in Sicily in the early 1700s. What’s in your favorite fried rice or lo mein dish? “Pasta shells can be filled with almost anything: vanilla custard, chocolate pudding, panna cotta, semifreddo, sorbet, granita, whipped cream and fresh berries, yogurt and honey …there are endless possibilities,” Luca explains. Stay safe! Italy has a long tradition of serving sweetened pasta like the macaroni pie Labata describes. The dough was rolled out thin, we fried them in a wok, let them cool on paper towels. It will hiss and absorb quickly, with most of the alcohol evaporating, leaving just a lovely aroma and flavor. Hi Phyllis! Thank you very much for sharing. After all the pasta has been fried, toss with the seasoning mixture and serve, or store in a re-sealable plastic storage bag until ready to serve. Cenci, Chiacchiere, Cioffe, Frappe, Italian cookies, Italian fried cookies, Hi Cristina. Repeat with the remaining pasta. Toasted ravioli are a fun and unique appetizer that are easy to make! In Tuscany the treat is made using chocolate noodles, made by incorporating cocoa powder into the pasta dough. If you love Italian food, you’ll love these fried ravioli. “And in fact, early medieval recipes show pasta dressed with sugar and Parmesan. Delicious. January 2020. I have lots of family in Toronto, too! Ciao. For sweeter shells, put the cocoa powder and confectioners’ sugar, to taste, into a sturdy plastic food storage bag. But because these ravioli are baked rather than boiled, you can make them thicker and don’t have to worry about them opening. Brush the edges of the wrapper lightly with egg. Heat oil in deep saute pan or heavy skillet to 375 degrees. She made these on special occasions and everyone knew her as the “cioffe” baker. Cook the pasta for 12 to 15 minutes, or until crisp and golden, stirring occasionally. We use anise in ours. Using your fingers, press the top layer of dough around the filling and using a ravioli cutter, cut out square-shaped ravioli. Traditional British Shrove Tuesday Pancakes. Family cooking memories are the best! Also, your recipe for crispelle at Christmas. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. Drain on a paper towel-lined platter. I can’t believe I found my mom’s recipe. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Sundays & Mondays. How about white wine, if so… what would you suggest, dry? […] Italian Bow Tie Cookies – Christina’s Kitchen […]. Put about 1/4 inch of oil in a small frying pan and heat until hot, but not smoking. Wow!! Dot the pasta with thin slices of the butter. Fry on both sides until golden. Would happily pay you if you could make some. There are SOOOO many names for them! Do you still make them, Doreen? “Leave the gun, take the cannoli” is a popular line from The Godfather movie and cannoli are certainly one of Italy’s most popular desserts. These fried ravioli are cheese ravioli coated in seasoned breadcrumbs, then fried to golden brown perfection. Top with another layer of dough. I have not heard them ever called that except from her and my mother! Usually, ravioli can be tricky to make, because you have to get the dough very thin and seal them carefully since they’re going to be dashed about in rapidly boiling water like tiny ships in a storm. There are fried pasta desserts in almost every region of Italy. Going through her recipe book, I found them u der Lisa’s ribbon things. Required fields are marked *. I was born and live in Canada. Zest of 1/2 orange, or 2 tablespoons finely minced candied orange peel, 2 teaspoons orange blossom water. (Not great when you have an allergy to flour). Add warm water, a little at a time, if the dough feels tough. Idk where we went wrong but I want to attempt this again soon. Sure, Kristen, you can use water. Hi Christina. Using a teaspoon, fill the shells with anything you like. Using a knife or cutter to cut into strips. Does anyone know how many days in advance can you make the “bows”? Toss pasta with tomato sauce just to completely coat. I’d love to write a cookbook one day! Serve, preferably after it’s rested overnight or for 24 hours, topped with confectioners’ sugar. Divide the pasta into 3 parts, with one part being slightly larger than the other two. No need to put them in the fridge, though. Join us for Fried Chicken & Pasta Night! Then mix in the jam and liqueur to taste. Enjoy! To assemble: Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper. Dough will be elastic, but re-roll it if it gets too thick. Top with another layer of pasta sprinkled with a third of the almond mixture and more butter. Add half of the pasta and fry until golden and crisp, about 2 minutes. In Italy they have a saying “Fried, even chair legs are delicious” Fritti sono buoni anche gli zampi delle sedie and certainly pasta is at the top of the list of delicious fried treats. Pour  the oil and 1/4 cup of the wine into the well and incorporate the flour, a little at a time, until dough forms. I love them and so glad I found your recipe because in true Italian fashion my moms recipes hardly ever have quantities and as all the above mentioned people have since died, I have no o e to ask. They are commonly known as wandi. From: Dolci: Italy’s Sweets, by Francine Segan. Crunchy golden seasoned outside, and tender, juicy, full of flavor inside! Remove when golden brown and sprinkle with confectioners sugar. This little fried and sugared delicacy, I learned, are also served at Christmas. From cutting edge modern creations to traditional Torta Riccolina an almond-pasta pie from Emilia there are hundreds of sweets made with every shape of pasta from angel hair to ziti, plus dozens of dessert ravioli too. Lombardy’s specialty pasta dessert is fried tortelli filled with either jam or chocolate. Maybe you have to stay out of the kitchen until the flour has finished flying! I grew up with these. Turn, and cook on the other side for just a few seconds. Add the remaining flour and mix until a slightly sticky dough forms. We make something super similar to these but after frying we pile them in a tray, drizzle generously with honey and top with crushed nuts. In a bowl, using a fork, mix the ricotta, sugar, chocolate, candied peel and cinnamon until well combined. ITALIA: +39 0932 1846653 / Via San Brancati 16 C.da Cannizzara, 97015 Modica (RG), Beyond Basil and Pine Nuts: Sicily’s Pestos, Panettone: Not Just For Christmas. ). Christina, you made me so happy. In Tuscany and central Italy they make a variation by frying thicker tagliatelle noodles nests, called nidi di tagliatelle per Carnevale. Remove from the oven and immediately sprinkle the top of the pie with the rum. Use just cocoa powder alone for unsweetened shells that become a gorgeous redish-brown color, or sweetened the cocoa powder with confectioners’ sugar for lovely dark-colored sweet shell. Can you recommend the types of alcohol that we could use for this recipe please? Allow to cool to room temperature. I never had a photo of them till now. In 12-inch skillet over medium high heat, heat salad oil until hot. And the place is covered in flour. Drain and pat dry on paper towels. Enjoy salad, dinner and dessert for two for $28! Add a Pepperoni, Margherita, or Cheese Pizza | $10. :), […] ITALY:  Frappe or Cioffe:  Italian Bow Tie Cookies. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Did you wrap them around to look like roses? The fried mezzi maniche pasta are even good plain! CC. Yes, and then there’s cicerchiata, too! I’ve fixed it, thank you so much for catching that and enjoy the recipe! They’ll last for a week or more. I’m very happy you found my recipes (or should I say, my family’s recipes) and that’s amazing that your dad is from Cassino as my parents are from the exact same area! The problem with freezing them is that because of the shape, there will be lots of air in between them and they’ll probably not do as well as cookies you can stack and freeze. Unfortunately this time around they came a little to thick. I made them once, years after my Nonni passed. Ciao, Hi Rosemary, I’m so sorry I missed respondong to your comment (only saw it now because Linda asked you a question)! I watched my mom make them but never got her recipe. They are all made similarly in Italy and yes, the thin dough is key. Here we only get cake wheat flour and bread flour. Loosely cover with aluminum foil, bake for 25 minutes, then remove the foil and continue baking uncovered for another 20-25 minutes until the top is golden and the center set. When room temperature, roll the fried pasta in granulated sugar, then fill each with the ricotta mixture, either using an espresso spoon or by piping it in with a pastry bag. Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or … I just finished frying them. But now there’s a fun solution: cannoli made with pasta instead! My brother and I would help my grandmother every year make them for Christmas. Carina Serretta. They’re not difficult, Maryanne. So I think the recipe I have is from Bari, but my dad called the farfalle. If you have a scale, PLEASE use it. --Ice cream + slice of banana + dollop fudge sauce+ chopped nuts= mini sundae, --Ricotta + sugar + mini chocolate chips = soft cannoli, --Macarpone cheese + sugar + drop of coffee = instant tiramisu, --Cream cheese + fruit jam + fresh fruit = Italian-style cheese cake, 24 jumbo shells, conchiglioni, preferably Garofalo brand. Give them a try! To make this classic Bolognese dessert, you absolutely must use fresh, not dried, egg pasta. Even the recipe seems accurate to my Neopolitan grandmother’s with the inclusion of the whiskey, only she used a blended rye whiskey, not scotch. 8 ounces fresh thin egg-pasta, such as tagliatelline or angel hair, store bought, or homemade, 8 ounces, about 1 1/2 cups, whole blanched almonds, 2 ounces, about 1/3 cup, finely chopped candied citron or candied orange peel. Trying to fix today! On this page, it says 2 1/4 cups and it also says 2 3/4 cups of flower. Start there and be creative! When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Make just 2 strips at a time, so you can fill and cut the ravioli without having the waiting dough get dry. Oh poor you! For the dough: Sift the flour, sugar and salt onto a clean work surface and make a well in the center. In Emilia-Romagna they are served simply, just topped with confectioners’ sugar. It brought back so many amazing childhood memories . Hi Maria, I’m glad you found it, too! The purpose of the alcohol is to make it crisp, so a liquor is the best bet. Twirl small forkfuls of the pasta, drop them into the hot oil, and cook until golden and crisp at the edges. Which confuses the matter as Lisa is a French Mauritian lady married to a Italian man from Bari. Is that what you use on your phone? Jumbo pasta shells coated in cocoa is one of my favorites of the many modern pasta desserts in Italy today. Preheat the oven to 350 degrees F. Line a 9 or 10-inch pie pan with the pie crust. Instead of memorizing the online videos or reading a recipe, you can keep your eyes on your cooking and just listen along to my podcast as we cook together, every step in real time. They’re … Tanti saluti da Canada. So that’s a little confusing. Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well. They just didn’t crisp up, they were more soft and almost chewy. Pasta is eaten here in Italy in thousands of ways, both as a savory and sweet dish.”. They were my favorite and she could always tell when I was in the cookies because I’d have the evidence of powered sugar on me. Back in the Renaissance, pasta was a luxury food, reserved for special occasions, and paired with other luxury foods like sugar and cinnamon.. Let me know if you try it! Will they be okay if I made them two days before event? My grandmother’s test for how thin they should be is if she can blow on the down and it lifts from the pastry board, they were thin enough. Cook the shells in lightly salted boiling water until al dente and drain. She makes these cookies every Christmas. However, her recipe calls for lard! What should the temperature of the oil want to make these, Hi Carina Line a baking sheet with plastic wrap. :), Hello, I noticed you flour measurements are off…in cups it says 2 3/4 cups and in brackets it says 12 oz, can you please let me know which is correct? Toss the shells, a few at a time, into the bag until fully coated with cocoa powder. Istill have her handwritten recipe. Ciao Nadia. This is a list of choux pastry dishes. We would always go to the Saturday market in Cassino! Allow the pasta to air dry for a moment, or, blot with paper towels. Do you remember them and have the recipe? Sadly, my mom and aunts are no longer with us, but we have a recipe and it is used–maybe not this Christmas! Remove with a slotted spoon and drain on a paper towel. Maybe someday I’ll go for it and make them myself. Lay a sheet of dough onto the cloth and drop a tablespoonful of the filling on the sheet, about 1 1/2 inches apart. Eat warm, sprinkled with powdered sugar or cold dipped in honey or mosto cotto or vin cotto. CC. Pasta, cooked al dente is mixed with raw scrambled egg and cheese, then pan fried. Drain. Hi love this so happy I found this recipe thank you so much it was delicious my question is can I make the Dough ahead of time and use it the next day. I grew up with them as farfalle, and my mom also made them with whiskey. Enjoy the frappe. The fried nests are drizzled with brandy-infused warm honey and topped with toasted almonds. Also, I dust them with powdered sugar right before serving. I especially like the earthy combination of pureed chickpeas and jam filling in panzarotti con ceci of Puglia and Basilicata. Cakes, Cookies and Dessert Recipes By Date From classics like Chocolate Cake and Vanilla Sponge , perfect Chocolate Brownies and everybody's favourite Chocolate Chip Cookies , to grand centrepieces like Pavlova and Baked Cheesecakes , you're sure to find Cake and Dessert recipes here that you'll love! Pasta as a sweets course may sound trendy but Italians have been making all sorts of desserts with it for centuries. Put into a plastic bag or wrap in plastic wrap. We call them gloves. So now I use a combination of sunflower and olive oil, or grapeseed oil. It’s one of the many baked or fried foods that we make. I come from Calabria in my part of the Region we call them NACATOLI. powdered (confectioner’s) sugar for dusting or icing, powdered (confectioner's) sugar for dusting, Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.). Good luck and enjoy them! ... Zeppole is a pastry consisting of a deep-fried dough ball that is dusted with powdered sugar and sometimes filled with various sweets. OMG!! Caramel Crunch Popcorn – Ready in 15 Minutes! Hi Christina, My Mother, was born in Italy in a little town called Longana. 1 tablespoon finely chopped dark chocolate or mini chocolate chips, 1/4 pound mezzi maniche or other short tube pasta, Optional garnishes: chopped pistachios, chopped candied cherry or orange peel, cocoa powder or chopped chocolate. I till the dough 2mm thick and it’s so thin it’s difficult to handle but still they puff up to much. Now my dad is trying to make them thanks to my sister in law. Thank you! To make them a few strands of fresh egg noodles are clumped into a little nest shape and fried.