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Mmmmmm, fried dough. One of my favorite meals as a kid and how I learned to love pepperoncinis. It’s a love story. Gnocco fritto or pas fritta as my grandpa used to refer to it—Italian grandpas always shorten the names of certain foods. It took me forever to find the actual name of this Modenese food.
I remember helping my mom cut up the dough, forming a mini assembly line from counter to the fryer to the paper lined plate.
We always ate them savory style with a plate of meats and cheeses, but you can also skip the salt after. Instead dredge the still warm fried dough in sugar and cinnamon.
Pasta fritta tastes best the day they are fried. Serve with your favorite deli meats and cheeses. Some pickles and peppers help add some acid.
Pasta Fritta (Gnocco Fritto)
Ingredients
- 4 cups flour
- ½ cup milk room temp
- ⅓ cup water room temp
- 2 ¼ tsp Yeast package
- 4 ½ tbsp butter softened
- 1 ½ tsp Salt + plus more for dusting
- Oil for frying
Instructions
- Mix yeast, water and milk. Leave for 10 mins so yeast can bloom.
- Using the bread hook mix in flour, butter and salt. If batter is too dry, add a tsp at a time of more water or milk.
- Once incorporated take out and knead.
- Grease bowl, set dough in and cover to rise. Should double in size. About 1 hour.
- Gently punch dough down and shape into rectangle. Roll out to ⅛” thick and cut into rectangles or squares.
- Heat oil to 350 – 365 F. Test scraps to check temp. You want it to cook fast.
- Drain on paper towels and salt immediately.
- Eat with antipasto of ham, salami, prosciutto, pepperoncinis, stracchino, parmesan reggiano, and olives.
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