Bugie

Lift your hand if you have never told a lie.. and now lift your hand if you have never eat a lie! In Italy we eat a lot of bugie (lies) for Carnival in February; I use to buy them almost every day in the bakery near my house. It’s a easy dessert, very crunchy, just one problem.. when you start eating its hard to stop.

before thick

How to do it? Mix 500g flour, 1/4tsp salt, 2tsp baking powder, 80g caster sugar, 1tsp vanilla, 50g butter, 3tbsp rum and 4 eggs until dough is formed. Refrigerate overnight.

after thin

With your pasta machine roll the dough (everybody for the 18 birthday should get a pasta machine, very useful and fashion!)

Tips: roll it bit by bit, not all together, start with thick opening (for ex 1) and finish with thin one (for ex 7), you will have to roll every piece at least 3 times before getting a compact consistency, don’t add too much flour while doing this or it will be a flour bugie.

ready for the jacuzzi?

Cut as shown in pictures and fry in hot oil until golden brown. Dust with icing sugar.