Preparation

Knead (by hand or with the planetary mixer) flour, sugar, vanilla, baking powder and fresh cream epiu, added little by little, not whipped very cold.

When the dough is well kneaded, smooth and even, put it on the work top, spread it and use a rolling pin or pasta machine to roll it very thin.

By using the pasta wheel, cut the chiacchere into strips a few centimetres wide and at least ten long.

Add plenty of oil to a frying pan and when it is hot fry the chiacchere for a couple of minutes, a few at a time, turning them until they are golden.

Drain them on kitchen paper and once placed in the serving dish, sprinkle them with icing sugar