In a large bowl, mix together all the ingredients and about half the wine.

Mix until a dough forms, and add the rest of the wine a little at a time.

Lightly flour a clean working surface, and knead for about 5 minutes, until dough is smooth and homogenous. Dough should be firm but not dry.

Wrap in plastic wrap, and refrigerate for at least 30 minutes to set.

When ready, take the dough out of the fridge and cut it into 8-10 even pieces.

Working 1 piece at a time, lightly flour it, and run it through a pasta machine in the biggest setting. Fold in half and run it through in a thinner setting. Repeat the process until you can run the dough through the thinnest setting.

Lay the dough sheet out on a lightly floured surface, and cut into rectangles with two extra slits down the middle. Repeat with about half the dough, covering them with a tea towel as you go to prevent them from getting dry.

At this point, you are ready to fry! Heat oil in a wide, shallow pan {about 2 inches deep} to 170-180C. Usually I just eyeball it and it's ready when it shimmers and a few bubbles are forming at the bottom. Prep a large pan or plate with paper towels to place the cooked product.

Place chiacchiere in the oil 1-2 at a time, and cook for about 30-45 seconds each. They should be very bubbled and relatively white to light golden colored.

Remove from oil and place on prepared plate lined with paper towels. These cook super quick! Repeat with all chiacchiere, then sprinkle them with powdered sugar.

Repeat the process with the remaining dough. You can do it all at once if you prefer {cutting all the chiacchiere then frying them all} but I find that they get a little too dry that way.

Enjoy immediately or store in a cool, dry place. These honestly last over a week in my household and we store them on a paper-towel lined sheet pan in a cold oven.