Crostoli, the delicate, golden ribbons of Italian pastry, are a beloved treat often tied to family traditions—and Jamie Oliver’s nonna crostoli recipe makes them effortlessly achievable in your kitchen. Light, crisp, and dusted with powdered sugar, these fried delights are a staple during Carnevale but perfect year-round. Jamie’s twist keeps the authentic Nonna charm while simplifying techniques, like using a pasta machine for paper-thin dough or brightening the recipe with citrus zest.
Frying at the right temperature is key—too cool, and they’ll be greasy; too hot, and they’ll burn. Ready to craft a batch that’s as fun to make as it is to eat?
This simple to make recipe is not just about creating a delicious treat; it’s a celebration of Italian cooking and tradition. You can even make them ahead and serve them at your next dinner party. Pair your crostoli with a rich tomato sauce or enjoy them as a sweet dolce at the end of your meal.
With just a few ingredients like ricotta cheese and a sprinkle of icing sugar, you’ll experience the essence of Italian cuisine in every bite. Whether you’re a seasoned foodie or just learning how to make classic Italian dishes, Jamie Oliver’s nonna crostoli recipe is sure to impress.
The Legacy of Crostoli: A Culinary Tradition
Few pastries carry the weight of tradition like crostoli, a dish that bridges generations and regions across Italy. Known by different names—chiacchiere in Lombardy, frappe in Rome, or cenci in Tuscany—each variation reflects local customs while maintaining the same irresistible crispness. Jamie Oliver’s approach honors this heritage, simplifying techniques without sacrificing authenticity, so you can recreate these golden ribbons with confidence.
Beyond their delicate texture, crostoli symbolize resourcefulness. Historically, they were made from pantry staples—flour, eggs, and a splash of wine or grappa—transforming humble ingredients into celebratory treats. Their longevity in Italian food speaks to their adaptability, whether served at weddings, holidays, or casual family gatherings. By mastering Jamie’s version, you’re not just frying dough; you’re preserving a edible heirloom.
Historical Roots and Cultural Significance
Crostoli’s origins trace back to ancient Rome, where similar fried pastries called frictilia were prepared during Saturnalia festivals. Over centuries, the recipe evolved, influenced by Venetian trade routes that introduced sugar and citrus to Italy. By the Renaissance, crostoli became synonymous with Carnevale, their lightness contrasting with the indulgence of pre-Lenten feasts. Today, they’re a testament to Italy’s regional diversity—some versions are dusted with honey, others layered with jam.
The Role of Crostoli in Italian Festivities
No Italian celebration feels complete without a platter of crostoli. During Carnevale, they’re shaped into knots or bows, symbolizing the playful spirit of the season. In Veneto, families serve them alongside frittelle (fried dough balls) as part of a lavish dessert spread. Weddings often feature crostoli stacked into towers, their powdered sugar dusting evoking prosperity and joy.
Christmas and Easter see crostoli take on subtle twists—infused with anise or dipped in warm chocolate. Their presence at these gatherings isn’t just about taste; it’s a ritual that connects younger generations to their roots. Jamie’s addition of citrus zest mirrors this adaptability, offering a modern brightness while staying true to the pastry’s communal heart.
In smaller towns, crostoli-making becomes a social event. Neighbors gather to fry batches together, sharing stories as the dough sizzles. The pastries are often gifted in decorative boxes, a gesture of goodwill. Whether you’re recreating Jamie’s recipe for a holiday or a casual dinner, you’re tapping into this spirit of generosity—one crispy bite at a time.
Crafting the Perfect Dough: A Jamie Oliver Approach
Jamie Oliver’s take on crostoli dough balances simplicity with precision, ensuring a light, crisp texture that holds its shape during frying. His method leans on high-protein “00” flour, which creates a sturdy yet tender base, while a splash of grappa or Marsala wine—a nod to Italian tradition—adds depth without overpowering the pastry’s delicate sweetness. Unlike some recipes that rely solely on butter, Jamie often incorporates a touch of olive oil for a subtle fruitiness, a trick he picked up from Tuscan bakers.
Handling the dough with confidence is key: overworking it leads to toughness, while under-kneading results in uneven frying. Jamie’s golden rule? Mix just until the dough comes together in a smooth ball, about 5–7 minutes by hand. If the dough feels tight, a rest period (more on that later) will do the heavy lifting to relax the gluten.
Essential Ingredients and Their Functions
Every ingredient in crostoli dough has a purpose. Eggs provide structure and richness, while a small amount of sugar caramelizes slightly during frying, enhancing color and flavor. Jamie’s twist often includes lemon or orange zest, which cuts through the richness with bright citrus notes. Salt isn’t just for seasoning—it strengthens gluten formation, ensuring the dough can be rolled paper-thin without tearing.
For frying, Jamie insists on neutral oils like sunflower or peanut, which have high smoke points and won’t impart off-flavors. A thermometer is non-negotiable: oil at 350°F (175°C) fries the crostoli evenly, preventing greasiness. Too cold, and they absorb oil; too hot, and they burn before crisping.
The Importance of Resting the Dough
Resting the dough for at least 30 minutes lets the gluten relax, making it far easier to roll into those signature thin ribbons. Skipping this step risks shrinkage during rolling or uneven frying. Jamie often covers the dough with a damp cloth to prevent drying, a trick he learned from watching Italian grandmothers work.
For the best results, extend the rest to 1–2 hours in the fridge if the kitchen is warm. Chilled dough handles better and fries up crisper, as the gluten has more time to unwind. Test a small piece—if it springs back when rolled, it needs more rest.
Gluten strands tighten during kneading, and resting allows them to loosen, ensuring the dough stays pliable. This step is especially critical if you’re using a pasta machine, as the dough must withstand the pressure of thin settings without cracking. Jamie’s recipes often highlight this pause as a moment to prep toppings or clean up, turning downtime into efficiency.
Mastering Technique: From Rolling to Frying
Rolling crostoli dough thin enough to achieve that signature crisp requires patience and the right approach. Traditional Italian nonnas often use a wooden rolling pin, but Jamie Oliver’s method embraces flexibility—whether you opt for a pasta machine (set to the thinnest setting) or a floured surface and elbow grease. The dough should be nearly translucent, about 1-2mm thick, to ensure it puffs slightly in the oil without becoming tough. If the dough resists, let it rest another 10 minutes; gluten relaxes with time, making it easier to stretch.
Cutting the dough into strips or ribbons demands precision. A sharp knife or fluted pastry wheel creates clean edges, while uneven thickness leads to inconsistent frying. For Jamie’s playful twist, try cutting free-form shapes or using cookie cutters for festive occasions. Keep the scraps covered with a damp cloth to prevent drying, and re-roll them once—overworking the dough makes it chewy rather than delicate.
Tools and Methods for Rolling Thin Dough
A marble or wooden surface works best for rolling, as it stays cool and prevents sticking. Dust the workspace lightly with flour, but avoid overdoing it—excess flour absorbs moisture and alters the dough’s texture. If using a pasta machine, pass the dough through progressively thinner settings, folding it into thirds between passes to reinforce elasticity. Jamie’s pro tip: Roll half the dough at a time, keeping the rest wrapped in cling film to maintain pliability.
For hand-rolling, start from the center and push outward, rotating the dough 90 degrees after each pass to maintain an even thickness. If the dough tears, patch it gently with a dab of water—the fryer’s heat will seal minor imperfections. Test the thinness by holding a piece up to the light; if you can vaguely see shadows through it, you’re on the right track.
Frying Secrets for Light and Crispy Crostoli
The oil temperature makes or breaks crostoli. Use a deep-fry thermometer to maintain 170–175°C (340–350°F)—any hotter, and the pastries brown too quickly without crisping; cooler, and they absorb oil like a sponge. Neutral oils like sunflower or peanut work best, as olive oil’s low smoke point can impart bitterness. Fry in small batches to avoid crowding, which drops the oil temperature and leads to soggy results.
Watch for the telltale bubbles around the edges of the dough as it hits the oil—this signals the moisture evaporating, creating air pockets for lightness. Turn the crostoli once with tongs or a slotted spoon, frying for about 45–60 seconds per side until pale gold. Drain immediately on a wire rack rather than paper towels; the latter traps steam, softening the pastry. Sprinkle with powdered sugar while still warm so it adheres in a delicate, snowy layer.
For extra crispness, some nonnas lightly brush the dough with egg white before frying, creating a glossy, crackly finish. If your crostoli turns out greasy, the oil likely wasn’t hot enough—adjust the heat between batches and let it recover. Leftover oil can be strained and reused once or twice for savory dishes, but discard it if it smells off or darkens significantly.
Flavor Variations: Adding a Modern Twist
Jamie Oliver’s approach to classic recipes often involves playful yet thoughtful tweaks, and crostoli is no exception. Infusing the dough with citrus zest or vanilla elevates the pastry’s aroma without overpowering its delicate crispness. For a subtle twist, try folding in finely grated lemon or orange zest—about 1 tablespoon per batch—to brighten the flavor profile. Vanilla extract (½ teaspoon) or even a scraped vanilla bean adds warmth, complementing the powdered sugar dusting beautifully. These additions mirror Jamie’s philosophy of using fresh, high-quality ingredients to enhance tradition.
Experiment with combining flavors, like lemon zest with a hint of vanilla, for a balanced complexity. If you’re feeling adventurous, a splash of citrus liqueur (such as Limoncello or Grand Marnier) in place of part of the butter lends a sophisticated depth. Just keep the dough’s consistency in check—add liquid ingredients gradually to avoid a sticky mess. These small adjustments transform crostoli into a versatile treat that feels both nostalgic and new.
Infusion of Citrus and Vanilla
Citrus zest isn’t just a garnish—it’s a powerhouse of flavor that cuts through the richness of fried dough. Jamie often uses unwaxed lemons or oranges, finely grating the zest directly into the flour mixture to distribute it evenly. For a more intense aroma, rub the zest with the sugar before adding it to the dough; this releases the necessary oils. Vanilla, on the other hand, adds a comforting sweetness. Opt for pure extract or the seeds of a vanilla pod, avoiding artificial substitutes that can taste cloying.
Balance is key: too much zest can make the pastry bitter, while excessive vanilla may mute the crostoli’s lightness. Start with small amounts—1 teaspoon of zest or ½ teaspoon of extract per 2 cups of flour—and adjust to taste. These flavors intensify slightly during frying, so err on the side of subtlety. The result? A golden, fragrant batch that’s as inviting as it is Instagram-worthy.
Creative Serving Suggestions and Pairings
Move beyond the classic powdered sugar shower and let your crostoli shine with unexpected accompaniments. Drizzle melted dark chocolate (70% cocoa or higher) in zigzags over the cooled pastries for a bittersweet contrast. Alternatively, serve them with a dollop of mascarpone whipped with honey and a sprinkle of crushed pistachios. For a festive touch, layer crostoli with fresh berries and a dusting of edible lavender or matcha powder.
Pairing crostoli with drinks can turn them into a showstopping dessert. Espresso is a no-brainer, but try serving them with a glass of chilled Vin Santo or a citrusy Aperol spritz for a grown-up twist. Kids (and kids-at-heart) will love dunking crostoli into warm Nutella or a salted caramel sauce. The crisp texture holds up beautifully against creamy or syrupy dips, making every bite a playful experience.
For a crowd-pleasing presentation, arrange crostoli vertically in a tall glass or weave them into a nest shape on a platter, filling the center with gelato or lemon curd. The contrast of temperatures and textures—warm pastry against cold gelato—creates a memorable bite. If you’re hosting, set up a DIY topping bar with small bowls of cocoa nibs, toasted coconut, and flavored sugars to let guests customize their treats.
Troubleshooting: Common Pitfalls and Solutions
Even with the best intentions, crostoli dough can sometimes misbehave. Sticky or crumbly textures often stem from humidity or inaccurate flour measurements—adjust by dusting with flour or spritzing with water, one teaspoon at a time. If the dough springs back while rolling, let it rest another 10 minutes; gluten needs time to relax for that paper-thin finish J. Oliver champions.
Frying issues usually trace back to oil temperature or overcrowding. Greasy crostoli signal oil that’s too cool, while overly dark edges mean it’s too hot. Use a candy thermometer to monitor, and fry in batches—giving each piece room to puff and crisp evenly. A wire rack prevents sogginess better than paper towels, which can trap steam.
Keeping Dough Fresh and Manageable
Once mixed, crostoli dough dries out quickly. Wrap it tightly in plastic or a damp kitchen towel while working in batches. If the edges crack during shaping, lightly brush them with water or egg white to seal—this trick mimics the elasticity Nonnas achieve through years of practice.
Ensuring Perfect Frying Temperatures
Oil temperature makes or breaks crostoli. 350–375°F (175–190°C) is the sweet spot—hot enough to crisp the dough without absorbing excess oil. Test with a breadcrumb: it should sizzle immediately but not burn. If the oil smokes, remove it from heat and let it cool slightly before continuing.
Fluctuations happen, especially with smaller pans. Adjust the burner between batches to maintain consistency. A heavy-bottomed pot distributes heat evenly, reducing hot spots that cause uneven browning. For electric stoves, preheat the oil slowly to avoid overshooting the target temperature.
Here’s a quick reference for troubleshooting fry times and textures:
Common Frying Issues and Fixes
| Issue | Solution |
| Pale, oily crostoli | Increase oil temperature by 10°F; fry in smaller batches |
| Overly dark, bitter edges | Lower heat by 15°F; skim any floating dough bits |
| Uneven puffing | Roll dough uniformly thin (1/16 inch); avoid overcrowding |
Ingredients
Method
- Make the Dough: In a mixing bowl, combine the flour, sugar, salt, citrus zest, and mix well.Add eggs and melted butter. Start mixing with a fork, then knead by hand until you form a smooth, elastic dough. If needed, add 1 tbsp milk or grappa to loosen it slightly.
- Rest the Dough: Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
- Roll & Shape:On a floured surface, divide dough into 2 parts. Roll out very thinly using a rolling pin or pasta machine (as thin as lasagna sheets).Cut into strips (~15 x 3 cm) using a fluted cutter. Twist into knots or leave flat.
- Heat the Oil:In a deep pan, heat oil to 170–180°C (340–355°F). Fry crostoli in batches for 30–60 seconds per side until golden and crisp.
- Drain & Dust:Use a slotted spoon to transfer them to a paper-towel-lined plate. Let cool slightly, then dust generously with icing sugar.
To Wrap Up
Summing up, Jamie Oliver’s take on Nonna-style crostoli brings a modern, accessible twist to a beloved Italian classic. By combining simple ingredients—flour, eggs, sugar, and a touch of butter or citrus zest—you can recreate these delicate fried pastries with confidence. Whether you’re shaping them into twists, knots, or ribbons, the key lies in rolling the dough thin and frying it to golden perfection. Jamie’s approach keeps tradition alive while encouraging you to infuse your own creativity, making this recipe a joyful celebration of heritage and flavor.
When making your crostoli, pay attention to oil temperature and handling the dough gently to ensure crisp, light results. Dust them generously with powdered sugar or experiment with Jamie-inspired variations like a hint of vanilla or a citrusy glaze. These pastries are best enjoyed fresh but can be stored briefly for later indulgence. Above all, embrace the process—this recipe is as much about connecting with Italian culinary roots as it is about creating something delicious to share with loved ones. Click for more Jamie Oliver Recipes.
Frequently Asked Questions about Jamie Oliver’s Crostoli Recipe
What are crostoli?
Crostoli are traditional Italian fried pastries, often made during festive periods like Carnevale. They are crispy, thin, and typically dusted with powdered sugar.
Does Jamie Oliver have a crostoli recipe?
While Jamie Oliver hasn’t published an official crostoli recipe, you can recreate the traditional version with his signature fresh and rustic cooking style.
What’s the secret to crispy crostoli?
The dough must be rolled out very thinly and fried at the right temperature (around 170–180°C). Resting the dough and not overcrowding the oil also helps maintain crispiness.
Can I add flavor variations to the crostoli dough?
Yes! Jamie Oliver–style additions like lemon zest, orange zest, vanilla, or even a splash of grappa or Marsala wine can enhance the flavor.
How should crostoli be stored?
Crostoli are best eaten fresh, but they can be stored in an airtight container for 1–2 days. Avoid refrigeration, as it softens them.
