First, prepare the dough, because it will have to rest for 1 hour. Sift flour and baking powder into a bowl.

Add salt, 15 g sugar, Grappa, and eggs. Knead everything with your hands until a smooth dough forms.

Wrap the dough in plastic wrap and let it rest at room temperature for about 1 hour.

Meanwhile, wash and dry the lemon and oranges. Using a grater, grate citrus peels in a small bowl. Be careful not to grate the white part as it will make your mixture a bit bitter.

Add 160 g of granulated sugar to the grated peel. Mix everything well, crushing the mixture with a spoon so that the sugar absorbs all the flavors and essential oil of the citrus peel.

After an hour, transfer the dough to a lightly floured board. Roll out with a rolling pin until you get a rectangular sheet slightly thicker than classic noodles. Roll out the dough with a rolling pin, not a machine, otherwise you won’t get a good tagliatelle swivel after frying.

Sprinkle dough with flavored sugar. Don’t worry if you can’t spread it evenly because it will melt during cooking, evenly caramelizing the noodles.

Roll up the dough without stretching it too much, leaving it soft. After rolling up, pass your hands along the entire length, pressing lightly so that the dough adheres well to the filling.

Cut the tagliatelle to a thickness of about ½ centimeter.

Dip the tagliatelle in the oil and cook until golden brown on both sides. During frying, a kind of floating foam is formed, it is the caramel formed during baking that flows out. This is fine!

When the sweet tagliatelle is golden on both sides, scoop them up with a slotted spoon and drain them on parchment paper. I recommend that you don’t use absorbent paper because the boiling caramel will remain attached to the absorbent paper.

Once cooled, transfer the caramelized tagliatelle to a serving dish and enjoy!