Cocconeddos di Ricotta (Sardinian Fried Ricotta Pasta)


Sheep’s Milk Ricotta (or cow’s milk ricotta to substitute)
00 Flour
Pinch of salt, or 2 Tbsp sugar for the dessert version.


Begin with ricotta and add flour until you have a soft but pliable dough. Let rest for at least 20 minutes or store in airtight container in refrigerator for up to 2 days. Bring to room temperature before continuing.

The next steps must be done at the last minute:

Pinch off balls of dough and roll into snakes the thickness of your index finger; cut the snakes into 8” segments and form each into a pretzel shape. Let sit, covered with a towel, for at least 15 minutes.
Pour approximately 2” extra virgin olive oil (or sunflower seed oil)  in a deep skillet, saute pan or Dutch oven.  Heat over high heat until a test piece of dough fries quickly to golden brown. Place the Cocconeddos gently into the oil in batches with enough space around them to keep them from crowding or sticking together. Turn them as they become golden on one side and remove when they are golden brown all over; place on a platter lined with paper towels. If you are making them as appetizers, serve immediately; if making the sweet version, dust them first with powdered sugar than serve while still hot.

Make extra—everyone will want at least two!

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