Steps

• Traditional recipe.

  Arrange the flour into a mound in a bowl or your mixer, make a well in the middle, and add the sweetener and a pinch of salt, eggs, lard, lemon zest, vinegar, wine, and baking powder.

  

• Mix with a fork or the mixer, starting from the center and gradually incorporating all the flour. Once the liquids are absorbed and you have a creamy dough, add the milk.
  

  

• At this point, combine all the ingredients until you get a dough that detaches from your hands or the mixer walls.

  Form a ball, wrap it with cling film, and let it rest for 20 minutes at room temperature.

  

• Put the lemon zest and sweetener into the bowl, powderize: 10 sec./speed 10. Gather everything with a spatula.
  Add the FiberPasta flour, egg, lard, apple cider vinegar, white wine, salt, baking powder, and mix: 20 sec./speed 5. Transfer the dough to the work surface and compact it into a homogeneous loaf.

  

• Now decide whether to work the dough with a rolling pin or a pasta machine, and I suggest using the latter, with the thickness first at 4, then 3, and finally the last pass at 2.
  They will surely be richer in bubbles.

  

• Divide the dough into 3 parts, roll out one piece at a time, as thin as you can, on a well-floured work surface with the help of a well-floured rolling pin or the pasta machine.
  Fold the sheet over itself at least 2/3 times, the more you fold it, the more bubbles will appear.

  

• Now that you have rolled out all the dough, the most fun part is cutting the ‘chiacchiere’ with a fluted pastry cutter.

  Form rectangles, squares, and whatever your imagination suggests. Spread all the ‘chiacchiere’ on a floured work surface to prevent them from sticking together.

  

• Now all you have to do is choose the cooking method: oven or air fryer.
  Just before baking, spray them with water using a spray bottle.

  If you choose to bake them, the oven should be preheated to 375°F and they should bake on parchment paper for about 8-10 minutes.

  

• In the air fryer, preheat to 356°F and cook them for about 6/7 minutes.

  

• The ‘chiacchiere’ should be golden brown. Remove from the oven, let cool slightly. Only after they have cooled, dust them with powdered erythritol.
  When you are finished, place them on a tray.

  

• If you want to make them chocolate-flavored, place 300 g of chopped dark chocolate or dark chocolate chips with 30 g of butter in a bowl, and melt in a bain-marie or microwave, then use a teaspoon to drizzle over the ‘chiacchiere’ or dip them directly.