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  • All-purpose flour (200 g)
  • Potato starch (20 g)
  • Chickpea flour or all-purpose flour (20 g)
  • Zest of one lemon or one packet of vanilla sugar
  • Teaspoon of baking soda
  • Granulated sugar or cane sugar (50 g)
  • Teaspoon of extra virgin olive oil (EVOO)
  • Water (70 ml)
  • Extra virgin olive oil (as needed)
  • Powdered sugar


The preparation begins by placing sifted flours, potato starch, chickpea flour (or all-purpose flour), baking soda, granulated sugar or cane sugar, and a teaspoon of baking soda in a bowl (preferably glass).

In the center of these ingredients, add the extra virgin olive oil gradually and proceed with the initial mixing, adding a little water.

The amount of water should be added according to the consistency of the dough, which should be compact, homogeneous, and free of lumps. At this point, let the mixture rest for about 30 minutes, covered with a plate to facilitate drying.

After half an hour, proceed with the intense kneading of the dough and its subsequent cutting. Each small dough ball is passed through a pasta machine, first at the wider setting and then at the thinner setting, until thin sheets are obtained.

At this point, cut the dough with a serrated wheel and fry the strips in a pan with hot oil. After a few seconds (when the strips form bubbles), drain the “chiacchiere” and place them on a plate with paper towels. Finally, let them cool and dust with powdered sugar. If you prefer a lighter and more digestible dessert, the “chiacchiere” can be baked; in this case, they should not be too thin to avoid burning.

Bake them at 180 °C for about 15 to 20 minutes maximum.

For this recipe, as well as for other sweet doughs, it is advisable to use a delicate extra virgin olive oil, such as our Monocultivar Dolce Agogia.

Enjoy your “chiacchiere”!