To make your Chiacchiere di Carnevale (Crostoli), pour All-Purpose Flour (500 gram) on to a board or breakfast bench. Make a well in the centre using your hands. Pour Egg (1) into the well and mix using a fork.
Add Sunflower Oil (1/2 cup), Caster Sugar (1 pinch), and Salt (1 pinch). Then add in the White Wine (1 cup) and combine all the ingredients. Slowly but surely knead the chiacchiere dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
Once the ball of chiacchiere dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped chiacchiere.
Heat up a good portion of the oil in a small, deep pot. Add several chiacchiere (crostoli) into the pot and fry them for less than a minute. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.