We first encountered acciuleddi on our holiday in Sardinia a few weeks ago. They’re a form of sweet, deep-fried pasta and as such are a cousin to frappe, which are found on the Italian mainland. I ate a lot of frappe in Rome, when they would appear in shops for Carnevale – the blow-out before the fasting period of Lent, the run-up to Easter in the Christian calendar.
Pasta, deep-fried then sweetened? What’s not to like? Well, perhaps such things aren’t brilliant for your arteries so it’s good they’re just eaten for Carnevale. Except of course it wasn’t Carnevale in June for our holiday, so I think the proprietress of the Gallurese (northern Sardinian) bakery we bought them, La Panetteria del Porto in La Maddalena, from was bending the rules slightly.
If she can do it, so can I. Though I wouldn’t normally endorse eating celebratory seasonal or feast-day foods at the wrong time of year. It’s as obnoxious as British supermarkets stocking hot cross buns all year round. They cease to be special if they’re on the shelves all the time.
The very concept of sweet pasta may be a bit weird for staid Brits, but I just couldn’t resist a crack at these, given my love of frappe.
Looking at Italian – and Sardi – recipes, the pasta generally seems to be made with semola rimacinata di grano duro – that is fine, “re-milled” semolina (Triticum durum) flour. That’s not something it’s terribly easy to source here in the UK, so I went for a mixture of 00 flour for the fineness, and normal (ie medium milled) semolina for some robustness.
Also, the pasta does seem to have been traditionally made with strutto – lard. Now, I don’t have a problem with lard in principle, as I do eat some meat and as it was a key ingredient for older, traditional British baking (such lardy johns, or the more well-known lardy cake). The thing is, I try to only eat meat where I know the provenance, and generally that means from people we trust who have a farm nearby. I hoped they’d do some lard, but they just don’t have the demand. Instead, the only readily available lard in small-town England is foul crap spat out by the grotesque industrial meat machine, and I don’t want to use that. Instead, I’m going for all eggs, which some of the Italian recipes I researched also did.
So really, it’s just a pretty basic egg pasta – with the familiar ratio of 1 egg to 100g flour. Though with a little added sugar and some lemon zest.
Surface & tension
The best surface for making fresh pasta is marble, the next best is stainless steel. I don’t have either, so I just used my bamboo worktop, rubbed with a bit of oil, as I do when making bread. It worked fine.
150g 00 flour
20g icing sugar (or caster)
Zest of half a lemon (optional), finely chopped
2 medium eggs (about 110g total yolk & white)
Extra water, or egg, if mixture is too dry
Oil for frying
1. Sieve together the flours and icing sugar, add the pinch of salt and lemon zest.
2. Form a mound on your work surface.
3. Create a hole in the middle of the mound, much like the gaping mouth of a miniature volcano. Or like when you’re making concrete by hand.
4. Crack the eggs and put in the hole. You can of course do all this in a bowl, but there’s something very satisfying about eggs in a mound of flour..
5. Using a fork, whisk up the egg, then starting combining the flour. Try to keep that wall around the edge intact, and add the flour bit by bit.
6. When the dough is starting to get quite thick, bring the rest of the flour into it by hand.
7. Knead the dough until smooth, then form a ball, wrap in plastic and rest in the fridge for about half an hour.
8. Take the dough out and cut off small pieces. Mine weighed in at about 15g.
9. Take a piece and roll it out to form a long snake. Mine were about 300mm long, 5mm wide.
10. This is the tricky bit, so I’ve also made a video. It’s my first video and it’s not exactly slick, focus is an issue, going out of frame is an issue, and it is entirely un-edited, sorry. But it might help.
11. Anyway, you take the snake and join the two ends together.
12. Gently roll one end, while holding the other end still, to form a spiral. There will be some tension in the spiral – retain it.
13. Now, join the ends together again and that tension should cause it to spiral around itself again – creating a kind of double helix. Help it on its way as needs be.
14. Squeeze together the join.
15. Put the acciuleddi on a tray or plate, lightly dusted with flour or semolina, and cover while you make the rest so they don’t dry out.
16. Heat oil for frying. I used sunflower oil, though I imagine the most authentic, original ones were fried in lard too. You want it at 180C or thereabouts, if you have a thermometer or fryer with a dial. If not, throw a small piece of dough in. If it bubbles, bobs to the surface and browns within a few minutes, you’re good to go.
17. Fry the acciuleddi in batches until browned.
18. Drain and put on some absorbent paper.
19. While they’re still warm, pile them up and drizzle them liberally with honey. I used some from our friends’ hives, from when they were in south London. I’ve been saving it for a special occasion. This seemed like one.
The results were good. Sweet, crunchy and simultaneously indulgent and undemonstrative. They were a bit chunkier than the ones we bought from La Panetteria del Porto, so if you want to make more refined, smaller ones, use pieces of dough weighing about 10g and roll that snake even thinner!
I want to go back to Sardinia now.