On a work surface, form a bowl with the flour, then add the eggs, melted butter, sugar, a pinch of salt, marsala, lemon, or orange zest in the center.
Begin to knead by gradually adding the milk.
Once the mixture has become homogeneous and non-sticky, form a ball.
Cover it with cling film and put it in the refrigerator for at least 1hr.
After the hour, take the dough and roll it with a rolling pin, or with the pasta machine, into a thin sheet.
I recommend that you fold the dough and roll it out again, several times.
With a notched wheel, cut out of the dough into medium-sized rectangles (4 x 10 cm) (1.5 x 4 inches)
Bring the sunflower oil to a temperature of 170°C (338°F) in a steel pan with high sides.
Fry the chiacchiere, a few at a time, until golden brown on both sides.
Once cooked, drain them on absorbent paper from excess oil.
Sprinkle the chiacchiere with powdered sugar.