Steps

• Kneading by hand.

  Beat the eggs with the salt using a fork, as soon as small bubbles form, they’re ready.

  Sift both flours, mix them together with the sugar, and place them on a rolling board, make a well in the center where you will put the softened butter, eggs, grated lemon peel, and vanilla, start kneading with a fork, and gradually add the Marsala, as soon as all the liquids are incorporated, knead with your hands for a few minutes until you obtain a nice smooth, homogeneous dough that does not stick to your hands (if you need a little more Marsala, add it, it depends on the humidity of the flour).

  Let rest for 1 hour at room temperature.

  You can also prepare the dough with a stand mixer, putting the sifted flours, sugar, butter, Marsala, beaten eggs, grated peel, and vanilla, knead with the K hook until you get a homogeneous dough.

  At this point, transfer the dough to the rolling board and knead with your hands for a few minutes until you obtain a nice smooth, homogeneous dough that does not stick to your hands (if you need a little more Marsala, add it, it depends on the humidity of the flour).

  Let rest for 1 hour at room temperature.

• After resting, divide the dough into 4 parts.

  On a very lightly floured rolling board, roll out one piece at a time into a very thin sheet (the thinner the sheet, the crispier and bubblier they’ll be, in this case, I used a pasta roller and passed the dough through the rollers several times until I reached the last notch, the thinnest one), cut the chiacchiere with a fluted wheel into rectangles, strips, squares, diamonds, or any shapes you like, make 1 or 2 parallel cuts in the center of each rectangle (as shown in the photo below).

  Place the chiacchiere thus obtained on a very lightly floured cloth and fry them immediately as you go, they should not be left on the cloth for too long, but rolled out and fried.

  

• In a pan with high edges, heat plenty of oil.

  Fry the chiacchiere a couple, at most 3 at a time in hot oil (350°F, if you don’t have a thermometer, as soon as the oil seems hot, add a chiacchiera, if it floats on the oil and small bubbles form nearby, the oil is ready), turning them over as soon as they are lightly golden (be careful not to burn them, they cook in a flash, it takes only a few seconds), let them dry as they are cooked on a tray lined with paper towels.

  Once cooled, sprinkle with powdered sugar.

  Iginio Massari’s chiacchiere are ready to be enjoyed… ENJOY YOUR SWEET!!

  Also try the castagnole by master Iginio Massari, find the recipe CLICKING HERE.

  

• Place the eggs with a pinch of salt in the bowl for 20 secvel 2.

  Add the butter and Marsala for 20 secvel 3,

  Add the sifted flours, sugar, grated peel, and vanilla for 4 minutesKnead.

  At this point, transfer the dough to the rolling board and knead with your hands for a few minutes until you obtain a smooth, homogeneous dough that does not stick to your hands (if you need a little more Marsala, add it, it depends on the humidity of the flour).

  Let rest for 1 hour at room temperature.

  After the hour, roll out and fry the chiacchiere as indicated above.

  

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