Fiadoni from Abruzzo

Classic ingredients:

For the dough: (if you make them very full, even half a dose is enough, and especially if you roll the dough thin)

• 1 kg flour 1 glass olive oil
• 1 glass of white wine
• 4 eggs + 2 for brushing
  

For the filling:

• 1 sachet of dehydrated brewer's yeast (optional, if you use rigatino and only parmesan or pecorino cheese, better put it in otherwise they will struggle to swell)
• 4 eggs
• 500 g rigatino abruzzese
• 500 g pecorino or cheese from Guardiagrele (Ch) or Farindola (or other pecorino, except for Roman, which is very tasty)

Preparation of the Fiadoni Abruzzesi:

• For the dough: pour the flour onto the pastry board, put in the 4 eggs, the oil and wine and a pinch of salt (salt is not obligatory).
• Knead well until a smooth, homogeneous ball is formed and leave to rest for half an hour.
• A tip, do not use all the flour but leave some to add as you make the mixture.
  For the filling: In a bowl, combine the grated cheese, whole eggs, and baking powder and mix well to distribute the baking powder.
  
• Roll out the dough and prepare fiadoni: Take the dough a little at a time and roll it out with a rolling pin or pasta machine, and create thin sheets but not too thin otherwise they will soon harden.
• Once a sheet has been created, take the dough and pour it into piles with the help of a spoon or small balls, one far from the other so that the fiadone can be closed. The procedure is similar to when preparing ravioli.
• Once the spaced balls have been prepared, close the sheet and cut the fiadoni into half moons, brush with egg yolk and make a cross cut on the top, or a simple horizontal cut.
• Heat the oven and bake at 200° for about 15 minutes in a ventilated oven or for a maximum of 20/30 minutes in a static oven, it depends a lot on your oven, you will know they are cooked when they are golden.
• To keep them soft for 5/6 days you can put them in a paper bag, like a bread bag.
  This is an Easter recipe and is typical of the province of Chieti.
  

There are also variations, for example in Lanciano they use ricotta cheese, there are sweet versions or with cheese as in the province of L'Aquila.