Pastercia Fiorentina - flour

Method

• Place 2 cups of the flour in a large bowl, make a well in the center and add the eggs, egg yolks, rum and 1 tablespoon confectionery sugar and salt.
• Using your hand or a fork, mix well until all the flour has been gathered into a ball.
• Sprinkle the remaining 1/4 cup of flour on a board and knead for 10 minutes until the extra flour is worked into the dough and becomes smooth and shiny.
• Regrigerate for at least 1 hour.
• Heat 3 inches of oil or shortening to 350 degrees.
• Roll out 1/4th of the dough at-a-time.
• Roll out dough paper thin and cut with a pastry wheel or sharp knife into strips about 6 inches long and 1/2 inch wide.
• Tie the strips into loose knots and fry until gollden brown.
• Repeat until all dough is used.
• Sprinkle with confectionery sugar (or honey, if you prefer).