Ingredients (for 6 people):

450g flour,
80g sugar,
40g melt butter,
1/2 coffee cup of grappa,
1/2 coffee cup of dry white wine,
4 whole eggs,
1 vanilla yeast envelope,
frying oil,
icing sugar.

Preparation (easy - 45 min):
Arrange the flour in a fountain and add the eggs, sugar, butter, grappa, white wine and yeast powder in the centre. Knead very well until the dough is firm, smooth and elastic. Roll the dough as thin as possible with a rolling pin or a pasta machine. Sfrappole have different shapes according to the area. The most common shapes, however, include the rectangle with two cuts in the middle, the diamond and the knotted ribbon. Cut into the desired shape with a serrated pasta cutter. Fry sfrappole in plenty of oil. When they become slightly gold-coloured, drain and set them on a plate over some absorbing paper. Sprinkle with icing sugar and serve. Sfrappole are a typical Mardi Gras (Carnevale, in Italian) speciality.

Matching wine:
Sparkling Bianco Colli d'Imola.

Utensils:

Chopping board, rolling pin or pasta machine, serrated pasta cutter, frying pan.