Italian Bow Ties

  • Yield: 40 servings


12large eggs
1cup sugar
1teaspoon vanilla
1/2cup sweet wine *port is fine*
3/4teaspoon salt
1teaspoon baking powder
7cups unbleached flour *starting with seven, you may need up to nine to get a working dough*


  mix all ingredients well, and knead a few minutes adding enough flour to be workable but not dry, continue until dough is smoth. let dough rest 15 minutes, covered, then break off an orange size piece at a time, on floured surface. when rolling out or using pasta machine,  you want five inch wide pieces, by whatever length it ends up. cut into 1 1/2 by 5 inch strips, roll the middle of the strip between your finger with a little pressure to form bow tie effect.  (I use a pasta machine to get dough into strips, with a final thinness of approx. 1/8 inch, or 2 on my old fashion hand roll pasta machine) fry pieces in 350 degree oil,  till browned and flip over to finish. (total frying time is less than one minute) then drain on paper towel.  when all done, heat honey, i use orange blossom, on very low flame till thin, and then one by one, drop  bow ties into honey turn over and stack on wax paper lined tray, sprinkle with clove powder and layer! Caution, bow ties are very fragile, so use caution!! Good Luck!