Pasta that expands

Directions

1. Heat the milk and dissolve the beer yeast in it. ⏱ ≈ 20 min
2. It is particularly important that the beer yeast does not come into direct contact with the salt (which would destroy it) or the sugar (which the yeast consumes, thus depleting it). ≈ 3 min
3. Once the yeast has been dissolved, add the water. ≈ 3 min
4. In a large bowl or small pot, begin mixing the ingredients, starting perhaps with just half a kilogram of flour. ≈ 4 min
5. Once the dough has reached the appropriate consistency, spread it out on a hard surface, handling it as much as possible to encourage the formation of gluten strands. ≈ 4 min
6. Let it sit for a few hours in a dry, room-temperature location. ⏱ ≈ 1 hr
7. Once prepared, take a small amount at a time, reshape it slightly, and spread it out with a rolling pin into a thin layer. ≈ 4 min
8. Using a cookie cutter, or even a glass, cut out shapes that will then be fried in a small amount of olive oil or sunflower oil (which has the highest smoke point). ⏱ ≈ 8 min
9. The frying process should be carried out at a high temperature, so that the dough does not absorb too much oil paint. ⏱ ≈ 8 min
10. Once cooked, the different pieces should be slightly puffed up, depending on the evenness of the heat distribution in the pan. ⏱ ≈ 7 min