



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
Method


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.