2½tablespoons(30grams)oilcanola, sunflower seed, or other
1lemongrated zest
1pinchsalt
To a bowl add sugar, water, oil, whitewine, lemonzest and mix together with a spatula. Now add in the flour and a pinch of salt and mix till you get a dough ball.
Transfer to a worktop and knead with your hands for 5 minutes until you get a smooth dough ball. Let rest at room temperature for 1 hour, covered with a cloth.
Cut the dough into two pieces, then roll it out very thinly. You should almost be able to see through the dough. You can use a rolling pin or a pasta machine.While you roll it out, fold it on its own 3 to 5 times. This will make the chiacchiere lighter, crispier and full of bubbles.
With a pasta cutter, cut stripes of dough that are about 4 inches long and 1½ inches wide (10 x 3 cm).Alternatively you can do whatever shape you like. See our pictures to get inspired.
Oven baked: cook in the oven for 8 minutes at 360F or 180C.Deep-fry: fry in oil for 30 seconds on each side. Oil temperature at 340F or 170C. Set aside on a tray with kitchen paper.
Arrange on a serving platter and sprinkle with powdered sugar.