Pettole

Place the flour in a large bowl. Separately, dissolve the yeast (better if in a slightly large dose) in a little cold water; add it to the flour and knead by gradually adding warm salted water: a very soft, possibly stringy dough should be obtained. Knead the dough a lot with your hands, then let it rest, covered with a cloth, for a little more than an hour, until bubbles begin to form. Put a deep and rather large pan on the fire, well filled with extra virgin olive oil and, when it is hot, take the mixture with a large spoon and let it fall in large drops. Let them brown (they will have the shape of tortelli) and place them on blotting paper. Sprinkle the pettole with salt, sugar or honey depending on your preference.