• 600 g flour 00;
  • 100 g sugar;
  • 100 g milk;
  • 60 g l Gentiluomo EVO Olive oil;
  • 4 medium eggs;
  • 4 spoons of white grappa
  • A pinch of salt



  • Put the flour, sugar and a pinch of salt in a bowl and mix.
  • Add the milk, l Gentiluomo EVO Olive oil, the eggs and the grappa. Start mixing by hand and when the mixture starts to compact, continue on a pastry board until it forms a compact, malleable dough.
  • Leave to rest in a covered bowl for 30 minutes.
  • Divide the dough into portions of about 150 g, roll out with a rolling pin and fold the strip of dough over itself. Repeat the process twice and then leave to rest for 5 minutes.
  • Pass the strip through the pastry machine several times until it is as thin as possible.
  • Fry in plenty of oil.
  • Leave to cool and then decorate with icing sugar.



  • You can replace 20 g of flour with 20 g of bitter cocoa to obtain a darker version.

Leave a Reply

Your email address will not be published. Required fields are marked *