Saint Joseph’s tortelli - egg pasta stuffed with vegetables
200 grams (1 ¾ cup) of flour
100 grams (1 cup) of sugar
oil to fry with
a packet of yeast
a pinch of salt
Put the flour and sugar in a bowl, leaving a bit of sugar aside to sprinkle over the tortelli later. Crack the eggs and mix them into the flour and sugar. Add the pinch of salt and enough milk to make a fluid, homogeneous mixture, then add the yeast.
Heat the oil in a pan deep enough to hold the dough; when it is warm enough, add the mixture by the spoonful. Brown the tortelli on both sides, then lay them on paper towels to absorb the excess oil. Sprinkle with the remaining sugar.