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Nonna's Crostoli Recipe
Yields: approx 3 dozen ribbons

6 Tbsp unsalted butter at room temperature
1/4 c plus 2 Tbsp sugar
1/4 c milk
1/2 tsp salt
2-1/4 c flour
1 whole egg plus 1 yolk
3 Tbsp grappa (or brandy)
Grated zest of 1 lemon
Juice of l/2 lemon
Crisco for deep frying
Confectioners' sugar

1. Make the dough mixing together the butter through lemon juice.  Dough should not be sticky or else it will stick as you roll out. 
2. Cut dough into quarters to make it manageable.  Place three quarters into a zip lock bag; put them in the freezer to keep them cold while working with each quarter. 
3. Set the dough roller at 1, the thickest setting, and work it down, sprinkling with flower as you roll, to a 3 or 4 thickness.  Cut into 2" x 5" strips
4. Fry strips in Crisco.  When crostoli begin to brown and bubble up, flip and fry for a few seconds more.  Transfer to a paper towel to drain excess oil.  Store in an air-tight tin cookie container.
5. Repeat with remaining dough quarters. 

MAKE-AHEAD TIP: Crostoli can be made two weeks in advance and stored in an air-tight cookie tin container.  Do not store crostoli in plastic.

This printable recipe from http://www.strandedincleveland.blogspot.com/