The pasta that I present today met last summer during a route that did it for Asturias. This beautiful region has a great food, and traditional desserts are generous and delicious. Wherever you go, you are a treat to try, and these marañuelas, that are of a beautiful seaside town called Candas (other areas have their own), are more than rich, Delicious!. In all encantaron, right there and told us the ingredients that led, and generic explanation for processing… I just had to make at the first opportunity, Tasted great!, so a couple of weeks ago I started the recipe Buster, but I could not find any that fit what I had indicated. Until I came across a book 1970, “The golden book of Spanish cuisine”, I found what, I think, is the recipe that best suits. I really encourage you to make, they are not very complicated as you will see. The only thing that gives a little more work is to make the shapes of pasta, because the dough is delicate and breaks easily, anything that does not solve a little patience. Here I leave you, We hope you enjoy the!


  1. Boil butter for a few minutes once a boil. The tune and we snuck.
  2. In a bowl, we beat the butter cooked with sugar until it forms a thin cream.
  3. Add the lemon juice, anise, eggs, yolks and a pinch of salt, and continue beating until mix well.
  4. Gradually add flour to form a paste that can work with your hands. We went to knead until it is thin and does not stick to hands.
  5. We are strings of dough and give them different ways, eight, braid, spiral, ..
  6. Put them on a plate or greased cookie sheet lined with parchment paper or, and bake in a preheated oven at 180 º C for 25- 30 minutes.

Just a note. As you can see, mine are not so golden, although my little skill with the camera helps to fade, I did not really cook too much for fear that they were very hard. And the truth, the texture was perfect, desacían in the mouth is easy and enjoyable. Well, if you want more gold, I think with 2-4 minutes would be enough oven. Enjoy that, See you soon!