© Nerone the Insider's Guide to Rome
INGREDIENTS: flour: 300 grams - sugar: 3 tablespoons - 2 eggs - the juice of half lemon - White wine.
FRAPPE: Mix all the ingredients together, adding the wine at the end to give the right thickness to the dough which must be thick enough to be rolled out in a thin film. You can then cut the pasta in strips about 5 cm wide and 10 cm long (you can buy a little weel expressly for the purpose or use a knife). Pinch the middle of the strip to make a 'butterfly'! Then drop the frappa into a pan of hot oil. When it turns a light brown colour, drain it off. Dredge with icing sugar or liquid honey...and eat! The white wine is added to make the frappe crunchy.
CASTAGNOLE: mix the same ingredients together but use milk insted of wine. Mix the ingredients into a ball. The mix should be thick but not solid. Add some baking powder to the mix. Use a teaspoon to drop 'balls' of the mixture in the hot oil and again drain these off when they are a light brown colour.