Farfallette Dolci

Farfallette Dolci translates to “sweet little bow ties," and these thin strips of fried dough are a staple of Italian Carnevale celebrations across the country. They go by many names, depending on the region: cenci in Tuscany, chiacchiere in Naples, bugie in Piedmont, frappe in Rome. Every Italian grandmother makes a version for the weeks before Lent.

The dough itself is wonderfully simple: eggs, flour, sugar, a little butter, and flavoring. Six whole eggs in a relatively small batch give the dough its golden color and tender bite. Orange extract and almond extract together are the classic Italian pairing; neither one dominates, but together they deliver the warm, aromatic signature of these pastries.

The knot-tying step is trickier than it looks. Each strip needs to be tied loosely so it puffs and curls beautifully during frying without sealing shut into a dense ball. Practice with the first few; by strip five, you will have the hang of it.

Deep-fried golden and dusted immediately with confectioner’s sugar is the traditional finish. Do the sugar while the pastries are still warm so a little sticks to the hot surface, but not so hot that it melts away into syrup.

Chef Tips

• Keep the dough well-rested for at least thirty minutes before rolling; gluten relaxes and the strips roll thin without snapping back
• Fry at 350°F to 375°F (175°C to 190°C); lower and the pastries absorb oil and go greasy, higher and the outside burns before the inside cooks
• Work in small batches of three or four at a time; crowding drops the oil temperature and guarantees soggy bow ties
• Drain on paper towels, not a rack, to soak up any excess oil before the powdered sugar goes on

Variations

• Swap orange and almond extract for vanilla and a splash of grappa or rum for a more boozy Italian twist
• Drizzle with warm honey instead of powdered sugar for a southern Italian struffoli-inspired finish
• Serve with espresso or a sweet dessert wine like vin santo for a proper Italian coffee-hour pairing