Gluten-Free Carnival “Chiacchiere”

Preparation

Cut the butter into small pieces and let it soften.

Mix all the dry ingredients (Bel Paese Mix Pasta Fresca, sugar, baking soda, a pinch of salt, and lemon zest) and place them on a work surface forming a well.

Break the eggs into the center of the well and start incorporating them into the flour with a fork; continue mixing until the dough begins to thicken.

Gradually add the liquor and water, continuing to incorporate the flour with the fork.

Once these liquids are incorporated, add the softened butter in small pieces and start kneading the gluten-free “chiacchiere” dough with your hands.

Knead the dough for one or two minutes until smooth and homogeneous.

Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes. After resting, divide the dough in half. Wrap one half in plastic and store in the fridge while working the first half.

Roll out the dough initially with a rolling pin, continuing to form sheets either with the rolling pin or a pasta machine; roll into strips approximately 8 cm wide, with the desired thickness (or the minimum thickness of 1 mm that can be achieved without breaking the dough). The thinner the dough, the more “puffy” and crisp the chiacchiere will be. Using a fluted wheel, cut rectangles about 12×6 cm; make two slits inside each rectangle and carefully lift them from the work surface.

Fry the chiacchiere in plenty of hot oil (180°C); cooking times depend greatly on the thickness of the dough. Drain well and let them dry on a paper towel.

Once dry, dust the gluten-free chiacchiere generously with powdered sugar.