Pasta siringata, recipe by Maria Marchionno


– 4 cups water
– 100 g lard
– 3 tbsp. sugar
– pinch of salt
– 350-400 g 0 flour
– 6 medium eggs

for deep frying
– sunflower or peanut oil

for the decoration


Put water, lard, sugar, and salt in saucepan and bring to a boil. Add the flour and mix vigorously. Cook for 2-3 minutes until the dough tends to form a ball and separate from the pan. Place dough in a bowl to cool.
Once cold, incorporate the eggs one by one using a closed fist. Place the dough in a syringe or pastry bag.
Heat oil in a pot. Squeeze segments of dough directly into oil, cutting them o with a knife when they are about 5 cm long. Remove from oil when golden with slotted spoon and let drain on paper towel.
When cool, dust with cinnamon sugar.


Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.