In Large mixing bowl with electric hook attachment for pasta dough, pour all flour, 1/2 tsp salt, 1/4 pack lard (cut up in small pieces) and enough boiling water

Mix slowly to make a consistent dough (If too soft add more flour, if too hard add more boiling water very, very slow) Dough must be easily manageable!

Need long attachment extension (for pasta or lasagne noodles) to feed a small baseball size piece of dough thru the attachment several times and with different speeds it should come out as a long, thin enough flat pie

Place on board and fill with mozzarella as many spaces as you can 9about 3 or 4 circles, about 1inch apart)

Keep feeding dough in machine attachment to produce another long piece and cover the one filled with cheese

Using your finger press the Seadas, about 4-5 inches circle each and cut around with the pastry cutter wheel

With a fork, poke a few holes on top of the Seada so to let the air escape when frying them to keep them from exploding when fried.

Repeat process till dough is finished

Place Seadas on waxed paper and fry some on both sides until golden in hot vegetable oil

Sprinkle one Tbs of sugar or more on top, cut and eat!!!!!

Or melt some honey diluted w/little water in pan, quickly dip seada in it on both sides and mangia!!

To save the rest, let them air dry on the waxed paper for a few hours and wrap each one well in waxed paper then refrigerate for use within a few days or freeze for a few weeks.

Note: from a 2 Lbs pack of flour you should get at least 20-22 Seadas

To freeze them, wrap one by one in waxed paper tightly and defrost them well before frying them.