Sweet manicotti

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Surely you know that the manicotti is a pasta in the form of large tubes. Manicotto in Italian means sleeve, clutch. This pasta designed for stuffing a variety of fillings (most often ricotta with various vegetables or minced meat) and grilling. But, it turns out, the manicotti can be sweet. The highlight here is that the usual dough for the pasta is fried in oil and served with sweet toppings. Most often, it is some kind of syrup.

Ingredients for Sweet manicotti

Step by step instruction of cooking Sweet manicotti

Шаг 1

Eggs with a little salt and whisk. Add the starch.

Шаг 2

Gradually adding flour, knead a soft dough. The amount of flour can vary (depending on the size of the eggs and the flour), I needed 1 Cup. Some more I used to probility work surface when working with dough.

Шаг 3

Ready to roll out the dough as thin as possible and cut into strips about 2 cm wide.

Шаг 4

Then, taking one end of the strips to make one revolution around the prongs of a fork. Holding with one hand the free end of the strips of dough, and the other hand a fork, lower it into the hot oil. As soon as the round of dough on a fork starts to brown, slowly turn the plug reeling on her dough. When the wait, manicotto browned and remove it from the oil. In the same way to deal with the remaining batter. (Sorry, I have no photos of this process, as I cooked and photographed one and all at this stage, both my hands were busy.)
Of course, you can do simple - on the photo you can see that I just wrapped the plug on the entire strip. Then it should be exactly the same and fry in oil, holding the other with a fork (so the design is not broke). But in this case, the manicotti will work with more appressed turns and not so beautiful.

Шаг 5

This photo illustrates the differences between the finished manicotti.

Шаг 6

For submission to water the finished product is a syrup or liquid honey.
Some of them I sprinkled with a mixture of powdered sugar with cinnamon. Also not too bad.