Basic dough for fried Pastry

Ready in

60 min


30 min


30 min


800 g






Basic pastry for fried desserts

The basic dough for fried desserts is an unleavened dough made with 00 soft wheat flour, eggs and lard (pork fat) and the latter is the indispensable ingredient that makes the dough crumbly and compact. This is why lard cannot be replaced with other fats such as oil and butter.
The secret is vigorous processing by hand or in a planetary mixer with a hook for 10 minutes. To ensure the elasticity of your dough, then, you must let it rest in the fridge for at least 30 minutes.
The basic dough for fried desserts is suitable for the preparation of castagnelle, struffoli, cannoli from Cilento, chiacchiere and many other delicacies.


  • 500g 00 flour
  • 100g sugar
  • 100g lard or lard
  • 3 whole eggs
  • 1 organic lemon zest
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On a pastry board or in a large bowl, prepare the fountain* with the flour

fontana farina pasta base

strutto impasto

Add the lard to the center of the fountain. If it is hard, melt it in a saucepan without frying it

Put the sugar in the center of the fountain and then break the eggs

uova farina pasta base

grattugiare limone

grate the lemon zest directly onto the flour

Start kneading starting from the center

pasta base mescolare uova

impastare pasta base

Work the dough vigorously for 10 minutes or, until the dough is smooth and compact

Roll the dough into a ball

riposo pasta base

impasto canovaccio

Wrap the dough in a cloth or cling film and let it rest for at least 30 minutes in the fridge


  1. We recommend that you melt the lard gently and not let it fry.
  2. The lard should be inserted into the warm dough.
  3. *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.


Store up to one day in the refrigerator.


  1. Pastry board or bowl
  2. Canvas
  3. Grater
  4. Bowl

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