Chiacchiere Without a Scale: Clever Recipe for Giant Bubbles :
Forget the scale and complications. To make the crunchiest, lightest, and most bubbly Chiacchiere of your life, you only need a simple table glass. It’s the clever method for those who want pastry shop results without wasting time with minute weights.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
- Energy 125.76 (Kcal)
- Carbohydrates 26.42 (g) of which sugars 5.21 (g)
- Proteins 3.52 (g)
- Fat 0.61 (g) of which saturated 0.16 (g)of which unsaturated 0.24 (g)
- Fibers 0.67 (g)
- Sodium 1.34 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Forget the scale! If you crave Chiacchiere but don’t want to weigh anything, this is the ultimate recipe. We use a simple glass to get the thinnest sheets and spectacular bubbles.
- 3 glasses all-purpose flour
- 2 tablespoons powdered sugar
- 1 egg
- 1 egg yolk
- Half glass milk
- 2 tablespoons olive oil
- Half shot glass liqueur (marsala, rum, strega.. 30 ml)
- lemon zest
- 1 teaspoon baking powder (for desserts)
Nutritional Information (per 100g of fried product)
Value
Quantity
Calories 420 kcal
Fats 22 g
Carbohydrates 48 g
Proteins 6 g
Tools
For this preparation, you don’t need complicated tools, just a few allies for the perfect dough.
- 1 Pasta Roller pasta roller or nonna papera
- 1 Glass table glass
- 1 Pasta Cutter scalloped pasta cutter
- 1 Thermometer kitchen thermometer
Want to know why grandma’s recipe never fails? It’s not luck; it’s physics! Read the paragraph on thermal shock below.
Steps
Getting hands-on with dough is the best moment, especially with this recipe that doesn’t force you to constantly check the scale display. The secret to success here isn’t math, but consistency: you’ll learn to “feel” when the dough is perfect just by touching it. Following these 4 essential steps, you’ll transform a few simple ingredients into a cascade of crispy chiacchiere. Prepare the work surface and your Nonna Papera: we’re about to create the biggest bubbles you’ve ever seen!
The tactile dough: Pour the flour, create a hole, and add eggs, sugar, oil, and liqueur. Start working by adding milk little by little. The secret? Stop when you feel the dough smooth and soft under your fingers.
The magical rest: Let the dough rest covered for 30 minutes. This relaxes the gluten: only then can you roll out a very thin sheet without breaking it.
If you love Carnival sweets, don’t miss my Super Soft Ricotta Castagnole!! Recipe without Butter –
Feather-light sheet: Use the pasta roller and go to the last notch. The sheet should be almost transparent: the thinner it is, the bigger the bubbles will be!
Shock frying: Plunge them into peanut oil at 356°F. You’ll see the bubbles explode in less than 3 seconds. Drain them and sprinkle with a shower of powdered sugar.
Recipe Weights and Measurements
Here is the exact conversion of the “3 glasses” and other ingredients for those who want to use a scale:
All-purpose flour: 350 g (equivalent to 3 scant glasses, not pressed)
Powdered sugar: 30 g (2 level tablespoons)
Whole milk: 80-100 ml (about half a glass, to be dosed according to absorption)
Eggs: 75 g (1 whole egg + 1 yolk, calculated on medium eggs)
Olive oil: 20 g (2 tablespoons)
Liqueur: 25-30 ml (half a coffee cup)
Baking powder: 5 g (1 teaspoon)
Lemon zest: 3 g
Why are they better without a scale?: Working “by eye” with the glass method allows you to adapt to flour humidity, something a fixed recipe doesn’t do. But the real secret of the giant bubbles is the thermal shock: the liqueur in the dough instantly evaporates in contact with boiling oil, creating air pockets that make the chiacchiere crispy and very light.
Tips, Notes, and Variations
Oven Variation: If you don’t want to fry, bake at 356°F for 10 minutes, but remember: the bubbles will be smaller.
Lactose-Free: Replace milk with water or soy milk.
Note on Liqueur: Don’t omit it! The alcohol evaporates and creates the necessary air pockets for the bubbles.
The trick: If the dough is too elastic and “springs back,” let it rest for another 15 minutes.
Chiacchiere Without a Scale: Clever Recipe for Giant Bubbles
Chiacchiere Without a Scale: Clever Recipe for Giant Bubbles
FAQ (Frequently Asked Questions)
Can I use butter instead of oil?
Yes, 30g of melted butter, but olive oil makes them lighter and crunchier.
Why aren’t bubbles forming?
Probably the oil isn’t hot enough (it should be at 356°F) or the sheet is too thick.
How to store them?
In a paper bag or under a glass dome for 3-4 days. Don’t close them in plastic or they will become soft.
Which liqueur is best to use?
Grappa is neutral, anise gives the typical aroma, rum makes them darker.
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