Cartellate

Add 17.64oz of durum wheat flour to a medium bowl. Make a hole in the center using a fork and add 3.4fl oz of rosé wine

Add 1.7fl oz of extra virgin olive oil and 2 pinches of salt

Mix the dough with a fork to obtain a wet sand texture. Add 1.7fl oz of rosé wine and knead to form a ball. Add more olive oil and rose wine, if needed, for the dough to come together

Cover the dough and let it rest for 30m

Cut around ½ of the dough and flatten it enough to go through a pasta sheeter

Run the doubt through the pasta sheeter, starting with the widest thickness and reducing until you obtain an even 19.7in long rectangle

Divide the rectangle in half lengthwise and trim the edges using a fluted blade pastry cutter

Cut strips of 0.8in of each rectangle

Pinch the strips together with your fingers, forming small chains with conche-shaped pieces

Roll the chains onto themselves, pressing lightly on the edges to glue one side to the other, until you get little rosettes. Be careful to leave the little conche shapes wide open

Repeat the process with all the dough. Transfer the roses to a kitchen towel or a pasta drying net and let them dry for 2h

Fill a frying pan with enough vegetable oil to fry the dough. Preheat over medium heat to 338 °F

When you add a piece of dough and the oil bubbles gently, it's ready for frying. Fry all the roses until golden brown. Transfer to plate with paper towel to drain the excess oil

Add 5tbsp of honey and 3tbsp of water to a small saucepan

Warm up over low heat just until the honey is dissolved. Dip the cartellate in the hot honey with the help of tongs and transfer them to a serving plate

Sprinkle it with cinnamon powder to taste. The cartellate is ready

Enjoy while still warm!