• Add the flour into a large enough baking bowl
• Add the salt and baking powder, use a whisk/fork to combine
• Make a hole/well in the middle and add the melted butter, 2 eggs, the Frangelico and the white wine. Mix it all using a fork to blend everything togetherIf its too not properly combined then add a little more liquid (this can be wine, water or milk) you need to dough to be together but flexible, soft and pliable not hard.
• Cover with a clean cloth and leave in the fridge for half an hour.

ROLLING THE DOUGH

• Place the dough on a clean floured surface and cut it into 3 equal parts. If using a pasta machine start with the bigger one and keep flattening it until you get to the small size. If using a rolling pin then flatten it out into a rectangular shape The thickness should be about 1mm in thickness regardless. Once you have the dough in flat rectangular shapes use a sharp small knife to cut little strips into each flat of dough. Between rolling and cutting slits into the rectangles, heat the oil for frying. Heat a non stick pan with enough oil for frying - see image.
• The frying takes seconds for each one, try not to overfill the pan, it goes very quickly. Essentially you are dipping it in the oil, wait a second for it to turn golden light brown, turn another split second and out. Continue with the rolling, rectangle shapes, cutting and frying until the dough is used up. As you fry have kitchen tissure paper on another oven tray for them to drip. These amount to a lot of chiacciere so have 2 large oven trays ready.
• Sprinkle some icing sugar over and enjoy! Happy Carnivale! Miranda xx