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Pasta Puffs

Fettuccine.Inn's picture
  Egg noodle pasta dough 1 Cup (16 tbs)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄8 Teaspoon
  Honey syrup 2 Tablespoon
For honey syrup
  Honey 1 Cup (16 tbs)
  Hot water 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Teaspoon

Divide Egg Noodle Pasta dough into 6 balls.
If using a pasta machine, roll immediately.
If rolling by hand, place dough in a plastic bag and let rest 1 hour before rolling out on a lightly floured board.
Roll out dough almost paper thin.
Cut into 5" x 4" rectangles.
Layer rectangles between sheets of waxed paper until all 6 balls of dough are rolled and cut.
In an electric skillet or in a wide pot, preheat oil to 375°F (190°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Carefully place 1 pasta rectangle at a time into the hot oil.
Fry until lightly browned, about 5 seconds.
Using 2 forks, immediately turn over and fold in half.
Work quickly; puffs become crisp rapidly and will not fold easily.
Drain on paper towels.
Mix walnuts and cinnamon.
Prepare Honey Syrup; set aside.
Drizzle Honey Syrup over puffs.
Sprinkle puffs with the nut mixture.
Makes 30 to 40 puffs.

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