It’s the perfect time to ask grandma to prepare us a nice tray of Carnival Bows with Orange! 🎉

A classic recipe, always the same, that reminds me of the Carnival when I was a child, the costume party at school, and the fairy dress.

It is the classic egg pasta sheet, like for tagliatelle, modified with the simple addition of the juice and grated zest of an orange.

Actually, the orange juice is not meant to give the bows an orange flavor, which is somewhat lost during frying, but to remove the egg aftertaste and, above all, to make them crunchier and keep them crisp even the next day.

Here are our carnival bows with orange juice, which to be honest, I stole, in the true sense of the word, from my mom! 😄😉

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There aren’t many Carnival recipes on this blog, but I recommend trying them all because it’s worth it. 😉 Here are the others! 👇

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 1 tray
Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

Ingredients

2 cups all-purpose flour
2 eggs
1 orange (juice and grated zest)
as needed vegetable oil (for frying)
as needed powdered sugar (for decoration)

Tools

Wooden Board
Rolling Pin
Pastry Wheel
Frying Pan

Steps

Pour the flour onto the board and shape it into a well.
Pour the eggs into the well and beat them with a fork.
Add the orange juice and zest.
Mix and knead by hand, adding the flour little by little until you obtain a soft and dry dough.
👉 Do not use all the flour immediately, but check the dough’s consistency during preparation: the amount of moisture cannot be precisely determined depending on the size of the eggs and the quantity of orange juice.
☝ Since this is a mom’s recipe… there’s no point in asking her to weigh the orange or check if the eggs are large or medium, you use what’s at home and off you go. 😉😍
Roll out the dough with the rolling pin or with a pasta machine until you get a thin sheet.
Cut it with a pastry wheel into rectangles and fold the middle part to create the bow shape.
Fry the bows in vegetable oil and decorate them with powdered sugar after they have cooled slightly.
Happy Carnival to everyone!
✨ This recipe was one of the very first recipes I wrote for this blog. The original publication date was February 27, 2014, just 4 days after my first recipe.
Today, I decided to update it and turn it into a new recipe. However, as always, I remain fond of the first photos (what a struggle those first photos were! they made me sweat bullets! ) so I’ll leave them here. Come on, they weren’t even that bad! 😃