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Tagliatelle Dolci di Carnevale

Tagliatelle Dolci di Carnevale

Tagliatelle Dolci di Carnevale - fried "tagliatelle" filled with sugar & orange zest, fried and dusted with icing sugar, a typical Italian Carnevale sweet.

Course Dessert
Cuisine Italian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Author Manuela Zangara


  • 200 gms – 1 ½ cup flour
  • 2 eggs
  • 4 tbsp granulated sugar
  • Zest of 1 orange grated
  • Vegetable oil for deep frying
  • Icing sugar to serve


  1. Put the flour and eggs in a mixer and blend them until they become like breadcrumbs. Then pour the mixture onto a floured working surface and knead well until you get smooth dough.
  2. Make it into a ball, cover it with cling wrap and keep it aside to rest for 30 minutes.
  3. Roll the dough into a 2 mm – about 1/16 to 1/8 inch thick circle.
  4. Sprinkle with the granulated sugar and grated orange peel.
  5. Roll the dough on itself like a Swiss roll and, using a sharp knife, cut 1 cm – ½ inch slices, as if you were making real tagliatelle. Keep them aside without opening the “pinwheels”.
  6. Deep fry them in batches in vegetable oil at 170°C – 340°F. When golden brown, put them on a plate covered with kitchen paper to drain the excess oil. Let them cool down.
  7. Dust with icing sugar and serve.