According to the original recipe, when crescentine were cooked on the fire using tigelle, the ingredients were simply:
1.5 kg of ‘00’-type flour
300 ml of warm water
Nowadays, though, when using a handy electric hotplate or aluminium mould, we also need a little yeast and a drop of milk.
Newer, “richer” recipes often include some lard or olive oil too.
Hand-mix the ingredients thoroughly until smooth and even, then cover and leave to rest.
After a couple of hours, when the mix is springy but not too moist, we’re ready to make crescentine.
Work small fistfuls of mix in the palm of your hand into little round balls, then squash them with a rolling pin to around 1 cm in height.
NB: some people find it easier to roll out the entire mix and cut out little disks with a cookie cutter or glass, but that is not the traditional way.
This recipe is taken from Storie di terra e di rezdore – a project to embrace the food heritage of Modena.