• Sift the flour in a bowl and add the salt, mixing carefully so that the two ingredients mix as well as possible. It’s important to make sure that they don’t form agglomerations of salt, because they would be able to make the dough rise badly.
• Mix the milk with water in a saucepan and let it cool on low heat, then dissolve the yeast.
• Combine the mixture with the flour, together with the lard.
•Mix until the ingredients are mixed, then bring the mixture to the pastry board.
• Work it on the wrist until a soft and elastic dough forms.
• Form a ball, cross it, cover it and let it rise for at least 1 hour in a well sheltered place.
• Roll out the dough with a rolling pin in a sheet of half a centimeter and with a round cookie cutter with a diameter of 8 cm get the crescentine. Put them all on a shelf, cover them with a clean cloth and let them rise for another half an hour.
• Grease the tigelliera with peanut oil and heat it well on the fire.
• Place a piece of pasta inside each compartment, close and cook for about a minute on each side. The cooking time depends very much on the thickness of the metal and the height of the flame. Cooking has to be rather fast, but not excessively, otherwise crescentines burn out and do not bake inside.
• As they are ready, put them in a basket well wrapped in a cloth, which will keep them warm.
• Serve with Modenese pesto, cold cuts, fresh cheeses and pickled vegetables.