Chiacchere di Carnevale

February 13, 2010 | In: Appetizer, Dessert

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This fried shape dough is common treat in every region of Italy during Carnaval (Mardi Gras). However, they are called different names in each region of Italy. Some people like to change the shape, but the taste is the same. “Le Chicchere” are served in  every party during the period of Carnevale. Between a chiacchera, a glass of wine and dancing everybody enjoys good company and good food.


1 lb all purpose Flour

3 Eggs (2 egg yolks and 1 whole egg)

3 tbsp Sugar

1/2 stick Butter

3/4 of a cup of vermouth or white wine or marsala wine


In a flat wood table,  create a well with the flour.  Keep a handfull of flour on the side (outside of the well).

Add one whole egg and 2 egg yolks to the middle of the well.

Also add the sugar to the center of the well.

Cut the butter in small pieces and place it around the well on top of the flour.

Start by beating the eggs with the sugar with a fork.

Slowly pour the marsala wine to the beat eggs.

Keep on mixing with the fork and start incorporating a little bit of the flour. Continue the mixing and adding more and more flour.

Start mixing until you get a dough compact but not too hard

Cover the   dough and let it rest for 30 minutes.

Make a long with the dough. Cut the dough in about 7 pieces.

With the pasta machine make each piece long and thin. Pass the dough 3 times through the pasta machine.

With the curly cutter, cut across on slice of the dough in about 5- 6 inches long and 1-2 inches wide.

Cut the center of the dough (1  inch cut) .

Take the lower end of the dough and pass it through the hole . Repeat this process for every piece.

Fry each chiacchere in vegetable oil and sprinkle with a generous amount of powder sugar.

Enjoy it.

Buon Appetito!

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