Suggested wine pairing: Lambrusco
Ingredients for Crescentine Emiliane
For 8 servings
- 1kg all-purpose flour (2lb)
- 50g brewer’s yeast (1.75oz)
- 15g salt (1tbsp)
- 1/4l whole milk (1/2pt)
- 1/4l water (1/2pt)
Melt brewer’s yeast in 1/2 cup of lukewarm water.
Mix all ingredients adding the mixed water and milk a little at a time (like any handmade dough, as you might not need all of it according to the room temperature), and knead your dough until smooth.
Let your dough raise covered for 45min/1 hour at room temperature (75°F).
Divide your dough in 4 pieces and and with a rolling pin roll them in 3 to 4mm (1/8in) thin circles.
With a wheel cut your pasta in 10cm x 8cm (4 x 3in) squares or rhombus.
Deep fry your Crescentine a few at a time in hot olive oil, dry them on paper trying to absorb some of the oil, and serve hot.
Drop a small piece of dough into the oil to test temperature.
Serve your Crescentine hot with good quality cold cuts (such as Prosciutto, Mortadella,
etc) and soft cheese.