This is an Italian deep fried pastry, usually for after dinner. They're sweet and crunchy. 2 whole eggs plus 2 egg yolks 3 tbsp. rum 1/2 tsp. salt Confectioners sugar Oil or shortening for deep frying Honey (optional)

Place 1 3/4 cups flour in bowl and make a well in center. Add eggs, yolks, rum, 1 tablespoon confectioners sugar and salt. Mix until you can gather dough into a rough ball. Sprinkle remaining flour on board and knead dough ball on board for 10 minutes or until all flour is worked in and dough is smooth. Cover with damp towel and let rest for 30 minutes. Roll out 1/4 of dough at a time. When paper thin, cut into strips 6 to 7 inches long and 1/2 inch wide. Tie into loose knot and deep fry 3 or 4 at a time until golden brown. Remove with slotted spoon and place on paper towel. Repeat with rest of dough. Sprinkle with confectioner's sugar or drizzle honey over them. Note: you can cut these out with pinking shears for an interesting design.