Chiacchiere di Carnevale

Method

1. In a large bowl, combine 500g all-purpose flour, 70g sugar, 6g baking powder, and a pinch of salt. Add 3 whole eggs and 1 egg yolk, and 30g anise liqueur or grappa. Start mixing with the paddle attachment of a stand mixer.
2. Add 50g room-temperature butter cut into small pieces and the seeds scraped from 2 vanilla beans. Switch to the dough hook and knead for 10–15 minutes until the dough is smooth and slightly sticky.
3. If the dough seems too dry, add a splash of milk or water, one tablespoon at a time, until it comes together.
4. Transfer the dough to a lightly floured surface, knead briefly into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
5. After resting, divide the dough into manageable pieces. Lightly flour each piece and flatten slightly, then pass through a pasta machine, gradually decreasing the thickness until about 2mm thick.
6. Use a fluted pastry wheel or a cutting wheel to cut the dough into strips of desired width. Make two small cuts in the center of each strip.
7. Heat vegetable oil in a deep pot to about 170°C (340°F). Fry the chiacchiere in batches until golden brown and puffed, about 1 minute per side. Drain on paper towels.
8. Let cool completely, then dust generously with powdered sugar before serving.