Mix all the ingredients together and knead the resulting dough for about 10 minutes until is smooth and elastic.

Let it rest for 1 hour covered with plastic wrap. At this point you can roll out the dough with a rolling pin to a thickness of 0,3 cm (1/8in) but the easiest option is to use a pasta rolling machine, starting at the widest opening and progressively decreasing till opening 3, of 7, on a pasta roller.

With a knife or a pasta cutter, cut the stripes in rectangle shaped pieces 4 inches long and 1 1/2 inches wide.

Heat abundant canola oil to 360 F. Fry the pieces a few at a time, till golden (it should take 3-5 min per piece, otherwise rise or reduce heat).

Drain them in absorbent paper. Dust them with sugar. They're best eaten when still warm, as anything deep fried, but they keep fine for 1 day.