Italian Chiacchiere Recipe: Crispy Carnival Pastries With Powdered Sugar

The first time I made chiacchiere, I rolled the dough “pretty thin” and thought I nailed it.

Then I fried a strip and watched it puff like a little paper sail… except mine stayed flat and tasted like a sweet cracker. That moment taught me the whole trick: chiacchiere need to be rolled shockingly thin and fried at a steady temperature.

This Italian chiacchiere recipe gives you that classic Carnival crunch, light, blistered bubbles, and a snowy coat of powdered sugar that hits your fingers first, then your nose, then your teeth. I’ll show you exactly what I do at home, with specific thickness targets, oil temps, and fixes for the usual problems.

What Chiacchiere Are And Why They’re So Popular

The first bite surprises you. Chiacchiere shatter, then melt into a sweet, fried whisper.

Chiacchiere are thin Italian fried pastries dusted with powdered sugar, which means you get maximum crisp with minimum heaviness. People love them because they feel festive, they store well for a few days, and they scale up fast for parties.

I grew up eating versions that looked like messy ribbons on a tray. My favorite pieces had tiny blisters, which means the dough was thin enough and the oil was hot enough to create steam bubbles.

“Chiacchiere” literally suggests chatter, light, quick, and social, like the pastry itself.

One concrete data point: most traditional doughs sit around 10–12% sugar by flour weight, which means the pastry stays crisp instead of turning cookie-sweet.

Chiacchiere Names By Region

The name changes as soon as you cross a regional line, which means you might have eaten them and not realized it.

Region / area	Common name	What you’ll notice	Which means…
Piemonte / Lombardia	Chiacchiere	ribbons, knots	you can shape them fast
Veneto / Friuli	Crostoli	often longer strips	you get more dramatic curls
Emilia-Romagna	Sfrappole	very thin, blistery	you get extra crackle
Tuscany	Cenci	“rags,” irregular pieces	you can cut them rustic
Rome / Lazio	Frappe	often with a central slit	you get classic twists

When Chiacchiere Are Traditionally Made

Chiacchiere show up for Carnival, especially in the weeks before Lent, which means families use up pantry staples like flour, eggs, and sugar in celebratory batches.

In Italy, Carnival timing follows the church calendar. Mardi Gras (the day before Ash Wednesday) anchors the season, which means the “peak” weekend changes each year.

Specific example: In 2026, Mardi Gras falls on February 17, which means many Italian bakeries will sell chiacchiere heavily during early-to-mid February.

For another classic seasonal sweet that scratches the same crunchy-sugary itch, I also keep this snacky, shareable recipe bookmarked: graham cracker Christmas crack, which means I can serve a quick treat even when I don’t want to fry.

Ingredients And Equipment You’ll Need

You don’t need a fancy pantry. You need the right ratios, which means the dough rolls thin without tearing and fries without soaking up oil.

I tested this with two batches side-by-side: one with all-purpose flour only, and one with a small boost of starch. The starch batch blistered more, which means the surface dried slightly faster in the oil.

Ingredient Notes And Best Substitutions

Here is my base formula, which means you can scale it up by simple doubling.

My go-to chiacchiere dough (about 50–70 pieces):

Ingredient	Amount	Why it matters	Which means…
All-purpose flour	300 g (about 2 1/2 cups)	structure	the ribbons hold shape
Cornstarch (optional)	30 g (about 1/4 cup)	tenderness, bubbles	you get lighter crackle
Granulated sugar	30 g (2 1/2 Tbsp)	light sweetness	you avoid cloying dough
Fine salt	2 g (1/3 tsp)	flavor lift	the sugar tastes brighter
Baking powder (optional)	3 g (3/4 tsp)	slight lift	you get more blisters
Large eggs	2 (about 100 g)	richness, binding	the dough rolls smoothly
Unsalted butter, softened	30 g (2 Tbsp)	short texture	the crunch feels “clean”
Dry white wine or grappa	45–60 g (3–4 Tbsp)	aroma, tenderness	the pastry tastes festive
Vanilla or citrus zest	optional	fragrance	the sugar finish pops
Neutral frying oil	enough for 2–3 inches	even heat	you fry fast without smoke
Powdered sugar	plenty	finish	you get the classic look

Substitutions I actually use:

• Wine → water + 1 tsp lemon juice, which means you still loosen the dough without adding extra fat.
• Butter → neutral oil (same grams), which means you keep tenderness if butter is not available.
• Cornstarch → potato starch, which means you keep a brittle crisp if that’s what you have.

Safety note: If you use grappa or another spirit, keep it in the dough only. Alcohol in hot oil can flare if spilled, which means you should wipe bottle drips and keep the bottle away from the stove.

Tools For Rolling, Cutting, And Frying

The first time I stopped fighting sticky dough was the first time I used a pasta machine. That switch felt like cheating, which means I got consistent thin sheets without stress.

Tool	Best option	Backup option	Which means…
Rolling	pasta roller	long rolling pin	you control thickness
Cutting	fluted pastry wheel	chef’s knife	you get neat edges
Slitting	small knife	wheel tip	you shape twists quickly
Frying	heavy pot + thermometer	Dutch oven	you stabilize oil temp
Turning	spider strainer	tongs	you avoid tearing
Draining	rack over sheet pan	paper towels	you keep them crisp

Temperature control matters: I use a clip-on thermometer and aim for 350°F, which means the dough puffs before it absorbs oil.

If you like old-school kitchen projects, you might also enjoy making something like old-fashioned snow cream, which means you get a seasonal dessert with almost no equipment.

How To Make Chiacchiere Step By Step

The transformation happens fast. One pale strip hits hot oil and turns into a blistered ribbon in about 20–40 seconds, which means you need everything staged before you fry.

Below is my step-by-step method. I wrote it the way I cook it, which means you can follow it without guessing.

Make The Dough And Rest It Properly

1. I whisk flour, cornstarch, sugar, salt, and baking powder in a bowl, which means the leavening and salt distribute evenly.
2. I add eggs and butter and mix until crumbly, which means the fat coats flour bits before the liquid fully hydrates.
3. I add wine 1 tablespoon at a time and knead 6–8 minutes until smooth, which means gluten forms enough to roll thin without tearing.
4. I press a finger into the dough. It should spring back slowly, which means the hydration level is right.
5. I wrap the dough and rest it 45 minutes at room temp, which means the gluten relaxes and the sheet stops shrinking.

Concrete example: When I rushed the rest to 10 minutes, my sheets snapped back by about 25% in length, which means I had to fight the rolling.

Roll The Dough Thin Enough For Crisp Results

This is the make-or-break step. Thin dough makes bubbles, which means you get that classic crackle.

• With a pasta machine, I roll to setting 6 or 7 on a Marcato Atlas, which means the sheet lands around 0.6–0.8 mm.
• With a rolling pin, I aim for “newspaper thin.” I should see my hand shadow through the dough, which means it will fry crisp.

I dust with flour lightly. Too much flour burns in the oil, which means you get bitter specks.

Cut, Slit, And Shape The Ribbons

1. I cut sheets into strips about 1.5 x 5 inches, which means they fry quickly and stay easy to handle.
2. I cut a 1-inch slit in the center, which means I can thread one end through for a twist.
3. I twist loosely, not tight, which means steam can inflate blisters instead of trapping dense folds.

If you want a more “bakery tray” look, I mix shapes: some flat strips, some twists, some bow ties, which means the platter looks abundant.

Fry At The Right Temperature Without Greasiness

I fill a heavy pot with 2–3 inches of oil and heat to 350°F, which means the pieces float and cook on both sides.

Frying steps I follow:

• I fry 3–5 pieces at a time, which means the oil temp does not crash.
• I flip after 10–15 seconds, which means both sides blister evenly.
• I pull them at light golden edges, usually 20–40 seconds total, which means they stay pale and crisp instead of hard and brown.

Statistic you can trust: The USDA lists 350°F–375°F as a common deep-frying range for many foods, which means you should treat 350°F as a reliable target for quick pastries. I keep a reference tab from the USDA Food Safety deep-frying guidance open when I teach beginners, which means they get a credible baseline.

Drain, Cool, And Dust With Powdered Sugar

I drain on a rack over a pan. Airflow prevents soggy bottoms, which means the crisp stays crisp.

I cool for 10 minutes, then dust heavily with powdered sugar, which means the sugar stays fluffy instead of melting into wet patches.

If you dust while the pastry is screaming hot, the sugar dissolves fast, which means you lose the snowy finish.

I serve them the same day when I can. The flavor hits peak at 2–6 hours after frying, which means the aroma settles and the crunch stays loud.

If you want another crisp, fried treat for comparison, I’ve also tested a few donut-style batters and always come back to clearer, firmer glazes like this: donut glaze that hardens, which means you can build a dessert table with different textures.

Baking Vs Frying: What Changes And How To Bake Them

Baked chiacchiere can still surprise you. They come out lighter in smell and color, which means you avoid a fried aroma in a small apartment.

But baking changes the texture. Frying creates rapid steam and blistering, which means it builds bigger bubbles and a more shattering snap.

Honest assessment: I prefer fried for tradition and texture. I bake when I cook for someone who avoids fried foods, which means everyone still gets a Carnival-style treat.

How To Get A Crisp Bake (Time, Temperature, And Thickness)

I bake on a preheated sheet at 375°F for 7–10 minutes, which means the bottom sets fast before the dough dries out.

Rules that matter:

• I roll even thinner for baking: 0.5–0.7 mm, which means the oven can dry the sheet into a crisp.
• I use parchment and a dry pan. Oil on the pan can “fry” spots, which means you get uneven browning.
• I rotate the tray at minute 5, which means the edge pieces do not overbrown.

Concrete example: At 350°F, my batch took 12 minutes and turned slightly chewy the next day, which means lower heat dried them slowly and left more internal moisture.

How To Finish Baked Chiacchiere So Sugar Sticks

Powdered sugar needs a little grab. Fried pieces have a faint oil film, which means sugar clings easily.

For baked pieces, I do this:

1. I brush a whisper-thin coat of melted butter right after baking, which means sugar has something to stick to.
2. I dust after 3 minutes, not immediately, which means steam does not melt the sugar.

If you want an even stronger finish, I mist with water from a spray bottle, just 1–2 sprays per tray, which means you tack the surface without making it wet.

Warning: Too much butter makes baked chiacchiere soften by day 2, which means you should brush lightly and store extra-dry.

Troubleshooting Common Chiacchiere Problems

Every batch teaches you something. One tiny change in thickness or oil temperature can flip the result, which means troubleshooting saves your next tray.

I keep notes like a baker. I write down oil temp, thickness setting, and fry time, which means I can repeat the good batch.

Dough Too Tough, Too Soft, Or Shrinking Back

Problem: dough feels tough.

Cause: low hydration or under-resting, which means gluten stays tight.

Fix: add 1 tsp wine/water and rest 15 more minutes, which means the dough relaxes and rolls thinner.

Problem: dough feels sticky and soft.

Cause: too much liquid or warm kitchen, which means flour cannot absorb fast enough.

Fix: dust lightly and chill 20 minutes, which means the butter firms and the sheet cuts clean.

Problem: dough shrinks back when rolling.

Cause: gluten tension, which means the sheet fights your roller.

Fix: rest again 10 minutes between passes, which means you stop tearing and over-flouring.

Bubbles Not Forming Or Pastries Turning Chewy

This is the heartbreak issue. You fry a strip and it looks flat, which means the sheet is too thick or the oil is too cool.

Checklist I use:

• I measure thickness. If it is over 1.0 mm, I roll thinner, which means steam can inflate bubbles.
• I check oil temp. If it sits under 335°F, I wait, which means the dough sets fast instead of soaking oil.
• I avoid heavy re-rolling of scraps. Re-rolled dough blisters less, which means I keep scrap batches separate.

Concrete example: My “scrap-only” batch had about 40% fewer blisters than my first-roll batch, which means it will look smoother and feel a bit denser.

Oily, Dark, Or Unevenly Cooked Pieces

Problem: oily chiacchiere.

Cause: oil too cool or overcrowding, which means the pastry absorbs oil before it sets.

Fix: fry small batches and keep 350°F, which means the surface seals quickly.

Problem: dark color too fast.

Cause: oil too hot or sugar/flour residue burning, which means the edges brown before the center crisps.

Fix: drop to 340–345°F and skim crumbs, which means you control color.

Problem: uneven cooking.

Cause: thin spots and thick spots, which means some pieces burn while others stay pale.

Fix: roll with guides or a pasta machine, which means thickness stays consistent.

I learned this the hard way with a cheap pot that had hot spots. I switched to a heavier Dutch oven, which means the oil temp stopped swinging by 20°F.

Variations And Serving Ideas

A small aroma change can flip the mood. Lemon zest makes the whole kitchen smell like bright peel oil, which means the pastries feel fresher even with sugar.

I keep variations simple. Too many add-ins weigh the dough down, which means you lose that fragile crisp.

Classic Flavors: Citrus Zest, Vanilla, And Anise

Here are my most-used flavor tweaks.

Flavor	Amount for 300 g flour	Best pairing	Which means…
Lemon zest	1–2 tsp	powdered sugar	you get sharp fragrance
Orange zest	1–2 tsp	honey drizzle	you get warm sweetness
Vanilla	1 tsp extract	any style	you get familiar bakery aroma
Anise	1/2 tsp seeds or 1/4 tsp extract	espresso	you get a classic Italian note

Concrete example: I add 2 tsp lemon zest when I serve chiacchiere after a heavy meal, which means the finish tastes less rich.

Chocolate-Dipped, Honey, Or Jam-Served Options

I dip only the ends in chocolate. Full dips soften faster, which means the crunch fades.

My quick chocolate dip:

• 120 g dark chocolate + 1 tsp neutral oil, which means the dip sets thinner and cleaner.

I also drizzle warm honey over a piled tray. Honey adds stick and shine, which means the pastries feel like a fairground treat.

For a jam pairing, I serve a small bowl of bright berry jam on the side. A sharp jam cuts the fried sweetness, which means each bite stays interesting.

If you want a reliable preserve for that, this Sure-Jell black raspberry jam recipe fits perfectly, which means you can turn chiacchiere into a dunk-and-snap dessert plate.

Warning: Honey and jam add moisture. They soften fast, which means you should dress only the pieces you will eat within 30 minutes.

How To Store, Freeze, And Keep Them Crisp

Day-two chiacchiere can still taste great. They just need dry air and smart timing, which means storage becomes part of the recipe.

Best Storage For 1–5 Days

I store completely cool chiacchiere in a paper bag inside a tin. Paper buffers humidity, which means the crisp lasts longer than in plastic.

If I use a container, I add a dry paper towel under the rack layer, which means it catches stray oil and condensation.

Storage method	Works for	Result	Which means…
Paper bag on counter	1–2 days	crispest	you avoid trapped humidity
Tin with paper lining	2–4 days	still crisp	you protect from staling air
Airtight plastic	1 day max	softens fast	you trap moisture

Concrete example: In my kitchen at 45–55% indoor humidity, a plastic box softened them overnight, which means air-tight is not your friend here.

Freezing Dough Vs Freezing Fried Chiacchiere

I freeze dough more than I freeze finished pastries. Finished chiacchiere pick up freezer odors, which means they taste “cold” even after thawing.

Freeze the dough (best):

• I wrap a disk tightly and freeze up to 4 weeks, which means I can roll and fry fresh later.
• I thaw overnight in the fridge, which means the dough stays firm and easy to sheet.

Freeze fried chiacchiere (okay):

• I freeze undusted in a zip bag with parchment layers, which means pieces do not weld together.
• I thaw uncovered for 30–60 minutes, which means condensation escapes.

How To Re-Crisp Before Serving

I re-crisp in the oven, not the microwave. Microwaves create steam, which means crisp turns rubbery.

My method:

• 300°F oven for 4–6 minutes on a rack, which means hot air dries the surface.
• Dust with powdered sugar after cooling 5 minutes, which means the sugar stays powdery.

If you want another crisp snack that stores well for gifting trays, I often pair chiacchiere with something like cruller donuts, which means guests get both shatter-crisp and tender-chewy textures on one plate.

Conclusion

Chiacchiere reward one bold choice: roll thinner than feels reasonable. That single move changes everything, which means you get blisters, snap, and a light bite instead of a dense crunch.

I treat oil temperature like a dial, not a guess. I hold 350°F, fry in small batches, and dust after a short cool, which means the pastries stay crisp and the sugar stays white.

If you make one batch this week, make it for someone who will eat it standing at the counter. That first crackle sound feels like Carnival, which means the recipe does its job.

Italian Chiacchiere Recipe: Frequently Asked Questions

What are chiacchiere, and why is this Italian chiacchiere recipe so popular for Carnival?

Chiacchiere are thin Italian fried pastries dusted with powdered sugar. They’re popular at Carnival because they’re festive, ultra-crisp, and feel light rather than heavy. This Italian chiacchiere recipe focuses on rolling very thin and frying hot, which creates the classic blistered bubbles and crackly bite.

How thin should dough be for an Italian chiacchiere recipe to get bubbles?

Very thin—about 0.6–0.8 mm if you’re using a pasta machine (often settings 6–7 on a Marcato Atlas). With a rolling pin, aim for “newspaper thin” where you can see your hand’s shadow. If the sheet is over 1.0 mm, bubbles usually won’t form well.

What oil temperature is best when frying chiacchiere so they aren’t greasy?

Aim for a steady 350°F and fry small batches so the temperature doesn’t crash. At the right heat, chiacchiere puff and blister in about 20–40 seconds total, sealing quickly before absorbing oil. If oil drops under about 335°F, the dough tends to soak oil and turn heavy.

Why did my chiacchiere turn out flat or chewy instead of crisp and blistered?

The most common causes are dough rolled too thick, oil too cool, or overworking re-rolled scraps. Measure thickness and roll thinner, then confirm the oil is truly around 350°F. Also, keep scrap dough separate—re-rolled pieces typically blister less and can fry up denser and smoother.

Can I bake chiacchiere instead of frying, and how do I keep them crisp?

Yes. Bake on a preheated sheet at 375°F for 7–10 minutes, and roll even thinner than for frying (about 0.5–0.7 mm) so the oven dries them into a crisp. Use parchment on a dry pan and rotate the tray midway for even browning and better snap.

What’s the best way to store chiacchiere so they stay crisp for days?

Store chiacchiere completely cooled in a paper bag (best for 1–2 days) or in a tin lined with paper (about 2–4 days). Avoid airtight plastic, which traps humidity and softens them quickly. To re-crisp, warm at 300°F for 4–6 minutes, then dust sugar after cooling.