Preparation:
Make a well in the flour and add eggs one at a time working dough into a smooth ball. Cut dough into 4 pieces.
Roll each piece to 1/4" thickness. If you have a macaroni machine, roll out to next to last notch. Cut dough into strips 3-4" long with a fluted pastry wheel pinching the "Rosette" in 3-4 spots so it will hold together. Fry in hot oil, until golden brown. Do Not Crowd. Drain on brown paper bag and let cool. Pour honey over top to serve. |
