Mix, dough-hook on, until a ball forms around the hook.
Roll out the dough over a floured working surface. Make it as thin as you can. The best result I’ve ever had was by rolling it out with a pasta roller, gradually, from the largest size to the penultimate one. The result is an almost see-through dough.
Use a pasta cutter to cut out rectangles or long strips of dough (about 4-6 inches or 10-15 cm long and 1.5-2 inches or 4-6 cm wide).
Deep-fry no more than two strips at the time: in a few seconds, you’ll need to flip them around and golden brown the other side for another few seconds.
Remove the chiacchiere and set them over a plate with grease-absorbing paper.
When you finish frying the chiacchiere, display them over a tray and sprinkle them with confectionary sugar (help yourself with a colander).