A Carnival typical dessert
Servings: 6
Preparation: 30 min.
Cooking: 20 min.

3 eggs

3 handful plain flour

3 tablespoons sweet white wine (like Moscato)

3/4 tablespoons icing sugar for the dough + more for dusting

1 vanilla flavouring sachet

Grated lemon zest

A pinch of salt

3 tablespoons olive oil

Lard for frying



1 - On the working surface, make a mound with flour and scoop out a well in the middle. Combine eggs, sugar, wine, salt, vanilla flavouring, the grated lemon zest and olive oil in the crater.

2 - Knead all ingredients with your hands


3 - to obtain a smooth and uniform dough

4 - Separate the dough into 3 pieces


5 - Crank each dough piece through the rollers of the pasta machine

6 - Roll out to the last position, to obtain very thin sheets


7 - With a cutting wheel cut the sheets into about 12 cm long (4.7 inches) rectangles and make 4 vertical cuts on each of them

8 - Cross the strips to form the chiacchiere


9 - Set a deep frying pan over medium heat with lard. When it’s hot, fry the chiacchiere, one at a time, on both sides, until golden-brown

10 - Lift the chiacchiere out of lard and let them drain on paper towels. Powder with icing sugar and transfer them in a serving bowl.

Useful Suggestions

If you don’t have a pasta machine, you can roll the whole dough out with a rolling pin, until you obtain a very thin sheet. Chiacchiere keep on being crumbly for a few days.

Suggested Wine

The wine we suggest that you choose for chiacchiere, which are sweet and fried, is a sparkling white one, sweet but not nauseating, like Moscato d’Asti. Alternatively, we propose a perfumed red whine, like Brachetto d’Acqui.