Steps

• Place the flour in a fountain shape in a bowl, make a hole in the middle and add the sugar, pinch of salt, eggs, lard, grated zest of 2 lemons, liqueur, baking powder.

  

• Mix the liquids with a fork, starting from the center and gradually incorporating all the flour, when the liquids have been absorbed, and you have 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 in cling film, and let it rest for 30 minutes at room temperature.

  

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

  Collect with a spatula and add all other ingredients:

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

  

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

  

• Now decide if you want to work the dough with a rolling pin or a pasta machine. I recommend using the latter, adjusting the thickness first to 4, then to 3, and finally the last pass to 1.
  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 using a rolling pin, ensure it’s well-floured, and also flour the pasta machine, making sure the flour reaches every cylinder.
  

• Fold the sheet over itself at least 2/3 times, the more times you fold it, the more bubbles will appear. Now that you’ve rolled out all the dough, the most fun part remains: cutting the chiacchiere with the fluted cutter, 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 one, which will help them curl.
  Spread out the chiacchiere on a floured work surface to prevent them from sticking together.

• Now you just have to choose the cooking method, either fry them in a traditional fryer at 350°F or in a pan with high edges.

• Immerse the Chiacchiere in hot oil, and you’ll immediately see bubbles appear, then turn them over and let bubbles form on the other side too. Keep flipping until golden.

  

• Let the excess oil be absorbed on paper towels. Do not stack them. When you’re done, sprinkle them with powdered sugar on both sides and place them on a tray.

  

• If you want to bake them, you need to add 9 g of baking powder to the dough, and then
  Just before baking, spray them with water using a spray bottle.

  

• Bake them in a preheated oven at 375°F for about 8-10 minutes. The chiacchiere should be well golden. Remove from oven, let them cool slightly. Only after they have cooled can you sprinkle them with powdered sugar.

  

• If you want to make them chocolate, place 10 1/2 oz of dark chocolate or chocolate chips with 2 tbsps of butter in a bowl, and melt them in a double boiler or microwave, then with a teaspoon take a little at a time and “doodle” over the chiacchiere

  Here are ready The Chiacchiere of Sicilian Carnival