Petite Pasta Puffs
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Eggs||2 Large (At Room Temperature)|
|Vegetable oil||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Place flour in a mound on a large flat surface.
Make a well in the center.
Break eggs into well.
Add 2 teaspoons vegetable oil and salt.
With a fork, beat eggs, oil and salt about 10 strokes.
Gently start to work flour from the side of well into the beaten egg mixture.
Continue until dough becomes sticky and difficult to work with the fork.
Knead by hand until most of the flour is used and dough is smooth and elastic, about 10 minutes.
Divide dough in half.
Place in a plastic bag.
Let dough rest 10 minutes.
Roll half the dough by hand or with a pasta machine 1/8 inch thick.
With a round 1 inch cutter, cut about 75 circles of dough.
Repeat rolling and cutting with remaining dough.
In a 4 to 6 quart pot or Dutch oven, heat the oil for deep frying to 365Â°F (185Â°C).
At this temperature a 1 inch cube of bread will turn golden brown in 50 to 60 seconds.
Deep fry circles of dough 1 minute or until puffed.
Drain on paper towels.
Store in an airtight container in a cool place or wrap well and freeze.
Makes about 150 puffs.