Steps

• Place the flour in a mound in a bowl, make a hole in the middle and add the sugar/erythritol, pinch of salt, eggs, baking powder, lard/butter, grated peel of 2 lemons, liqueur, wine, and baking powder.

  

• Mix with a fork the liquids, starting from the center and then slowly incorporating all the flour, when the liquids are absorbed and you’ve obtained an almost homogeneous dough, add the milk.

  

• At this point, mix all the ingredients until you get a dough that comes off your hands.
  Form a ball, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.

  

• Put the peel of 2 lemons in the bowl with the sugar and blend for 10 sec. speed 10.

  

• Collect with the spatula and insert all the other ingredients:

  the all-purpose flour, eggs, lard, baking powder, liqueur, white wine, milk, salt, and knead: 20 sec./speed 5.

  

• Transfer the dough onto the work surface and compact it with your hands until you get a homogeneous dough ball.

  

• Now decide whether to work the dough with the rolling pin or with the pasta machine, and I recommend using the latter, with the thickness first at 4 then 3 and finally the last pass at 2.
  The thinner they are, the more bubbles they will have.

  

• Divide the dough into 3 parts, roll out one piece at a time, as thin as you can, on a well-floured work surface if you roll out with a well-floured rolling pin and also the pasta machine, make sure the flour gets into every cylinder.

  

• Fold the rolled sheet on itself at least 2/3 times, this will create more bubbles. Now that you have rolled out all the dough, the best part is left: cutting the chiacchiere with the wavy wheel, but if you don’t have it, a simple knife will do.

• Form rectangles, squares, and whatever your imagination suggests. Make a central cut on each, this helps them curl.
  Spread all the chiacchiere on a floured work surface to prevent them from sticking together.

  

• Now choose the cooking method, whether you’ll fry in a traditional deep fryer at 350°F or in a high-edged pan.

  

• Submerge the Chiacchiere in the hot oil, and you will immediately see bubbles appear, then turn them over to make bubbles appear on the other side too. Turn continuously until they are golden.

• Absorb excess oil with paper towels. Do not overlap them. When you are done, sprinkle with powdered sugar on both sides and place them on a tray.

  

• Place parchment paper on a baking sheet and distribute the chiacchiere. Just before baking, spray them with water from a spray bottle.

• Bake them in a preheated oven at 375°F or in a preheated air fryer for about 8-10 minutes. The chiacchiere should be well golden. Remove from oven, let cool.

  

• Chop the chocolate in a mixer and reduce it to powder, then heat the seed oil in a small pot or microwave, but it must be hot without boiling.
  Add the powdered chocolate to the oil and mix vigorously and use immediately.

  

• Place a sheet of parchment paper on a tray and set the chiacchiere on it.
  Drizzle half of the glaze over them, then turn them and continue on the other side.
  Transfer the tray with the chocolate-glazed chiacchiere to the fridge for at least 20 minutes.

  

• Put the chocolate in the bowl in 3/4-inch pieces.
  Powder for 10 sec speed 8.
  Collect with the spatula and transfer to a bowl.
  

  

• Without washing the bowl, pour in the oil and heat it for 2 min at 176°F.
  Add the powdered chocolate and mix for 1 min. speed 2

  

• Place a sheet of parchment paper on a tray and set the chiacchiere on it.
  Drizzle half of the glaze over them, then turn them and continue on the other side.
  Transfer the tray with the chocolate-glazed chiacchiere to the fridge for at least 20 minutes.

• Believe me when I say they will be gone in a flash.