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In a large mixing bowl, combine the egg yolks, granulated sugar, 2 tablespoons of vegetable oil, salt, grappa, and lemon zest. Whisk thoroughly with a fork or whisk until all ingredients are well combined and the mixture is slightly pale.

Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing with a fork or your hands until a shaggy dough begins to form.

Transfer the dough to a clean, lightly floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Lightly dust the work surface with flour. Divide the dough into two or three portions for easier handling. Using a rolling pin, roll out one portion of the dough very thinly, aiming for a thickness of about 1/16 of an inch (almost translucent).

Using a fluted pastry wheel or a sharp knife, cut the thin dough into rectangular strips, approximately 2-3 inches wide and 5-6 inches long. You can also make a small slit in the center of each rectangle if desired, to create a bow-like shape when fried.

Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. The oil should be hot enough to fry but not smoking, around 350°F (175°C). Test with a small piece of dough; it should sizzle and float to the top immediately.

Carefully place a few dough strips into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, using tongs to turn them and keep them moving in the oil for even cooking, until they are crispy and golden brown.

Once fried, remove the chiacchiere from the oil with tongs and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough strips.

Allow the chiacchiere to cool slightly. Once cooled, generously dust them with powdered sugar before serving. Enjoy!


In a large mixing bowl, combine the egg yolks, granulated sugar, 2 tablespoons of vegetable oil, salt, grappa, and lemon zest. Whisk thoroughly with a fork or whisk until all ingredients are well combined and the mixture is slightly pale.

Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing with a fork or your hands until a shaggy dough begins to form.

Transfer the dough to a clean, lightly floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Lightly dust the work surface with flour. Divide the dough into two or three portions for easier handling. Using a rolling pin, roll out one portion of the dough very thinly, aiming for a thickness of about 1/16 of an inch (almost translucent).

Using a fluted pastry wheel or a sharp knife, cut the thin dough into rectangular strips, approximately 2-3 inches wide and 5-6 inches long. You can also make a small slit in the center of each rectangle if desired, to create a bow-like shape when fried.

Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. The oil should be hot enough to fry but not smoking, around 350°F (175°C). Test with a small piece of dough; it should sizzle and float to the top immediately.

Carefully place a few dough strips into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, using tongs to turn them and keep them moving in the oil for even cooking, until they are crispy and golden brown.

Once fried, remove the chiacchiere from the oil with tongs and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough strips.

Allow the chiacchiere to cool slightly. Once cooled, generously dust them with powdered sugar before serving. Enjoy!
