30 g butter
Frying seed oil
100 ml dry sparkling
Veiled sugar for dust q.b.
Place flour in a bowl, add softened butter, add eggs and start kneading with the help of a fork. When the dough starts crumbling, add the sparkling and dough vigorously until a soft, compact cake is obtained. Cut the pasta to diskettes about 2 cm thick, work it with the mattarello until you get a thin brow, cut rectangles and fry them in boiling oil.
When swollen and golden floats, cast them on baked paper and dust them with veiled sugar.
Let them rest and serve them cold.