Cannoli Dough
We “borrowed” this recipe from our friend and Italian culinary mentor, Lidia Bastianich. Since it is an Italian tradition to pass recipes down through the generations of a family, and since Lidia’s son, Joe, is one of the three partners who own Mozza, we felt that this was not just okay but also the Italian thing to do.We hope Lidia feels the same way.
Recipe information
Yield
makes enough for 8 serving of fritelle di riso or about 40 cannoli di gelato
Ingredients
Preparation
Step 1
Whisk the wine, olive oil, and vinegar in a medium bowl to combine. Put the flour, sugar, and salt in the bowl of a standing mixer and mix at low speed just to combine. With the mixer still running, add the wet ingredients, reserving 1 tablespoon, and continue to run the mixer on low speed until the dough comes together. Add the reserved liquid if the dough feels hard and dry, otherwise discard it. (Alternatively, to make the dough by hand, combine the dry ingredients in a large bowl, and combine the wet ingredients in a separate bowl. Turn the dry ingredients out onto your work surface and create a well in the center. Pour the wet ingredients into the well and mix with your hands, working from the outside in, to bring the dough together.) Turn the dough out onto a lightly floured work surface and knead it for a few minutes to bring it together. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator to chill for at least an hour and up to a week.
Step 2
Adjust a pasta sheeter gauge to the thickest setting (number 8 using a KitchenAid attachment). Line a baking sheet with parchment paper and cut two or three more sheets of parchment paper roughly the same size.
Step 3
Remove the dough from the refrigerator and cut it into quarters. Dust one segment of the dough lightly with flour and pass it through the pasta sheeter, dusting the dough with flour as it passes through, to create long sheets. Adjust the sheeter to the next thinnest setting and pass the dough through again. Continue to pass the dough through the sheeter in this way until you have passed it through the thinnest gauge. Place the sheeted dough on the prepared baking sheet, dust it with flour, and place another sheet of parchment on top. Pass the remaining sheets of dough through the sheeter in the same way, separating each sheet of dough by a sheet of parchment paper to prevent them from sticking together.
