Edwin Pawlowski wrote:

> Divide the dough into 4 pieces. On a floured surface, roll each piece into a
> rope about the width of your index finger and 12 inches long. Cut the ropes
> into 1-inch pieces. Toss the pieces with enough flour to dust them lightly,
> and shake off he excess flour.
>
We always cut the strufoli into small sections
then roll them along the side of a cut crystal
goblet or something similar to indent it a bit.
Supposedly to promote lightness to the strufoli as
they fry, but who knows? I know that it would be
sacrileges to pass this step up. The cut crystal
my mother used was over 100 years old and much
admired by all during this massive undertaking.
There was never a recipe used at home, but
handfuls of flour to eggs (easily one dozen eggs)
and the well of flour on the counter was quite
large. We often would forgo the honey glaze at the
end just to dip the fried balls into red wine or
coffee as a snack.
I think I know what I'll be doing tomorrow
Goomba