Carnival Chiacchiere

Method

1. In a large bowl, combine sifted flour (type 00), sugar, grated lemon zest, and a pinch of salt. Mix lightly.
2. Add the lightly beaten eggs, vanilla aroma, softened butter, and some white wine. Mix to incorporate.
3. Transfer the dough to a lightly floured work surface and knead until smooth and not sticky.
4. Form the dough into a ball, wrap in plastic wrap, and let rest for at least one hour.
5. After resting, take a piece of dough, dust lightly with flour, and roll out to about 2 mm thickness (using a pasta machine or rolling pin).
6. Using a fluted pastry wheel, trim the edges and cut strips about 5 cm wide. Make two small cuts in the center of each strip.
7. Fry in hot oil until golden brown. Drain and dust generously with powdered sugar.