Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Barrafranca’s Pasta Siringata: A Decadent Sicilian Carnival Treat
Discover the beloved Pasta Siringata from Barrafranca, a traditional Sicilian Carnival fritter. Light, golden, and utterly irresistible drizzled with honey or dusted with icing sugar!
📖 What is it
Discover the beloved Pasta Siringata from Barrafranca, a traditional Sicilian Carnival fritter. Light, golden, and utterly irresistible drizzled with honey or dusted with icing sugar!
🛒 Ingredients
- ✓ 1 kg plain flour
- ✓ 1 litre water
- ✓ 200 g lard
- ✓ 18 eggs
- ✓ 1 sachet vanilla powder
- ✓ Honey or icing sugar, to finish
- ✓ Vegetable oil, for frying
📊 Nutritional Information
Step into the vibrant spirit of Sicilian Carnival with Pasta Siringata from Barrafranca — a crisp, fragrant delight steeped in festive tradition. This tender dough, gently infused with a hint of vanilla, is carefully shaped and fried to a perfect golden hue before being lovingly coated in honey or a sprinkle of icing sugar, delivering an authentic taste that’s both comforting and celebratory.
👨🍳 Preparation
- 1
In a large saucepan, bring the water, lard, and a tablespoon of sugar to the boil.
- 2
Once boiling, add all the flour in one go and stir vigorously with a wooden spoon until the mixture forms a firm dough that pulls away from the sides.
- 3
Allow the dough to cool completely, then stir in the vanilla powder and add the eggs one at a time, mixing well after each addition until you have a thick, smooth batter.
- 4
Transfer the mixture into a piping bag fitted with a wide nozzle.
- 5
Heat the oil to 180°C and pipe the dough directly into the hot oil, shaping into sticks or spirals.
- 6
Fry until golden, then drain the pasta siringata on kitchen paper.
- 7
Serve dusted with icing sugar or drizzled with honey, as you prefer.
💡 Tips and Variations
- •
For a more aromatic twist, add finely grated zest of an unwaxed lemon or a pinch of cinnamon to the dough.
- •
Dip the freshly fried pasta siringata in gently warmed honey for a glossy, irresistible finish.
- •
Try a dark chocolate glaze for a modern, indulgent variation.
- •
For a lighter option, bake the dough instead of frying, while still preserving its lovely aroma.
- •
The key to perfect results is maintaining the oil temperature — it should be hot but not smoking, ensuring an even, crisp fry.
📦 Storage
- • Store the pasta siringata in an airtight container at room temperature, where it will stay crisp for a couple of days.
- • For longer storage, wrap in baking paper and keep in the fridge to prevent moisture absorption, consuming within 3-4 days.
- • To revive crispness after storing, warm the treats in the oven at 160°C for about 5 minutes before serving.
🍷 Pairing
To complement the sweetness and crunch of pasta siringata, pour a glass of Sicilian passito zibibbo, such as Moscato di Noto, whose aromatic notes and velvety body pair beautifully with honey. Alternatively, a Piedmontese Moscato d’Asti or an Alto Adige Gewürztraminer offer elegant, fragrant matches.
Making Barrafranca’s Pasta Siringata is like bringing a slice of authentic Sicily to your table — a celebration of tradition and flavour that tells tales of joy and festivity. Treat yourself to this crisp, fragrant delight, share it with your loved ones, and let every bite whisk you away to the heart of Sicilian Carnival.
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