To make your chiacchiere di carnevale (crostoli), pour 500g plain flour on to a board or breakfast bench.

Make a well in the centre using your hands.

Pour an egg yolk (only) into the well and mix using a fork.

Add ½ glass of sunflower oil.

Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.

Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.

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.

If you are finding the dough dry and hard, add some more white wine.

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.

Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual chiacchiere.

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.

Sprinkle some flour onto your board and pass the strip lightly through it on both sides.

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 olive 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.

Let the towels absorb the oil.