Taken by observation of Filomena Capobianco on December 19, 2010. Measurements have been observed and converted.<\/p>\n\n\n\n
1 \u00bd scoops of flour, 2 \u00bc scoops added later (about 1 cup or 170\ng initial, 1 \u00bd cup\/255 g later)<\/p>\n\n\n\n
1 heaping tablespoon of sugar<\/p>\n\n\n\n
\u00be tablespoon of olive oil<\/p>\n\n\n\n
2 eggs \u2013 warmed up to room temperature from the fridge<\/p>\n\n\n\n
\u00bc teaspoon of vinegar<\/p>\n\n\n\n
Water \u2013 add about 1\u201d – 1 1\/2\u201d from standard drinking\nglass (1 \u2013 1 \u00bd oz. \/ 35-50 g)<\/p>\n\n\n\n
Crater flour, add in eggs, sugar, olive oil and\nvinegar. Mix until uniform, make a round\nball and put in in a flour dusted plate, cover with cloth and let sit in a bag\nfor about 1 hour. (alternatively mix in a Kitchenaid mixer at speed 2, adding\nflour to liquids).<\/p>\n\n\n\n
Cut ball into four pieces, and then roll each piece and cut\ninto 4 pieces. Keep the dough covered\nwhile not working on it prior to running through the pasta machine. The dough should be fairly moist but not too\nmoist that it sticks to the rollers on the machine. If too moist let sit to dry or knead in a bit\nmore flour.<\/p>\n\n\n\n
Roll out on board, then cut in strips and run through pasta\nmachine at thickest setting. Target two\nwidths of pasta when cutting, growth will be lengthwise. Pass first through medium, then two times\nthrough finest. Lengths should be 8 \u2013\n12\u201d, about 1\u201d wide.<\/p>\n\n\n\n
It is important not to get too far ahead of the person inching, as if the pasta dries out it will not pinch together (can be wetted down with a thin film of water to restore stickiness if desperate.)<\/p>\n\n\n\n
Cut into strips, pinch together along length and then pinch\ninto pinwheels. Small fingers work\nbetter than fat fingers.<\/p>\n\n\n\n
Fry in approximately 1\u201d of oil. Perhaps \u00bc \u2013 1\/3 olive oil\/vegetable oil\nmix. Drop past in, it should rise\nquickly to the top. Estimate temperature\nof the oil to be about 145 \u2013 165 degrees C. \nDone when they come out light brown.<\/p>\n\n\n\n
Test oil with straight strips first.<\/p>\n\n\n\n
When taken out of the oil turn upside down on paper towel in a bowl to drain them.<\/p>\n\n\n\n
The next day drizzle hot honey over the Scartellate, filling up the pockets that were formed and sprinkle sugar on top.<\/p>\n\n\n\n
From the kitchen of Filomena Capobianco, interpreted by Larry Funnell<\/p>\n\n\n\n Taken by observation of Filomena Capobianco on December 19, 2010. Measurements have been observed and converted. 1 \u00bd scoops of flour, 2 \u00bc scoops added later (about 1 cup or 170 g initial, 1 \u00bd cup\/255 g later) 1 heaping tablespoon of sugar \u00be tablespoon of olive oil 2 eggs \u2013 warmed up to room … <\/p>\n![\"\"](\"https:\/\/rosetoclub.ca\/wordpress\/wp-content\/uploads\/2023\/02\/IMG_20221227_182022755.jpg\")
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