CARNIVAL CHIACCHIERE WITH MAXIMO

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH RESTING: Let the dough rest for about 2-3 hours, at room temperature wrapped in plastic wrap.

SHAPING: Roll out to 1–1.5 mm thickness, cut into the desired shape.

BAKING: Fry in plenty of oil at 175 °C until evenly golden. For a lighter, crisper texture, place the chiacchiere in the oven at 175 °C (350 °F) for 5 minutes after frying, resting on absorbent paper.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.