Procedure:
Mix the flour with the beaten eggs, add the wine, the softened butter, the lemon zest and the sugar. Finally adding a pinch of salt.
Knead all these ingredients well for a long while so as to obtain a smooth and elastic consistency. Form a ball with the dough and allow to rest covered with a kitchen cloth for approximately half an hour.
Roll out the dough, very thinly with a rolling pin and slice into strips of approximately 8-12 centimeters, with a pastry roller. You can also cut pieces into rectangles of approximately 4-6cm wide. Place the sliced pieces of dough on a kitchen cloth and allow to dry.
In a deep frying pan, heat the oil to frying temperature and fry the strips of pastry, a few at a time for approximately one minute until they turn a golden colour.
Strain them well as you lift them out of the oil and place them onto absorbent paper. When they are cool, dust them with icing sugar.