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MAKES 5 TO 5 1/2 DOZEN There are many regional versions of these sweet fried confections, called cenci, or rags, because originally they were made from tattered bits and pieces of leftover dough. My grandmother Saporito cut hers with a pastry wheel into narrow strips, loosely tied them into knots, and dropped them into hot oil. The crispy sweets were piled high on a plate and covered with a blanket of confectioner's sugar. This version, which comes from Montalcino, makes a dough that is a little softer than the southern type.


5 large eggs

1/2 cup sugar

Grated zest of 1 large lemon

1 tablespoon vanilla

4 to 4 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

1 teaspoon baking powder

Peanut oil for deep frying

Confectioner's sugar


In a large bowl, beat the eggs and sugar with a whisk until well blended. Whisk in the lemon zest and vanilla. Sift 4 cups of the flour and the baking powder together and add to the egg mixture. Mix with your hands to form a ball of dough.
Turn the dough out onto a floured surface and knead it until it is soft, but no longer sticky; add more flour if necessary.
Cut the dough into 4 pieces. Roll each piece out on a floured surface with a rolling pin to a thickness of 1/4 inch. With a pastry wheel or a sharp knife, cut into strips 5 1/2 inches long and 2 1/2 inches wide.
Make two 1-inch-long slits side by side in the center of each strip.
Place the strips on a kitchen towel, and roll out and cut the remaining pieces of dough. A pasta machine, set to the finest setting, can also be used for thinning the dough.
In a deep fryer, heat the peanut oil to 375 F. Fry the strips a few at a time until golden brown. Drain on brown paper and let cool.
Sprinkle with confectioner's sugar and serve.
Note: This recipe makes a lot, but you can freeze the fried dough. Freeze, unsugared, in plastic bags. To serve, let defrost completely, then sprinkle with confectioner's sugar.
This recipe was originally featured on Season 17 - Episode 1714.


  1. Alfonsina's avatar


    How long can the Cenci be frozen for , and what is the best way to store and freezes them , I need to make them for my daughter shower for 75 guess
  2. tina's avatar
  3. Dawn's avatar


    I made this recipe 2 years ago for Christmas and they were a hit! When I lived in the NY/Jersey area, I could get them at most any corner bakery. Living in the south now, they cannot be found! This recipe brings me back! Delicious! Thank you.
  4. Shannon's avatar


    My grandmother made these about every Saturday morning for us. Thank you for sharing this recipe!

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