In bowl of stand mixer fitted with paddle attachment, beat egg and egg yolk with the sugar at medium speed until pale in color.

Add the sugar, salt, olive oil and dry white wine; beat until combined.

Slowly add in the flour a little bit at a time and mix on low speed until combined.

Remove the dough from the mixer and place on a clean counter.

Begin kneading the dough. Add more flour a little at a time if it is too sticky.

Knead for about 8-10 minutes until smooth and elastic.

Cut dough into 4 pieces and cover in plastic wrap. Chill dough for about one hour.

When dough is ready to work with, take out the first portion from the refrigerator.

Roll out the dough on a lightly floured surface (counter or pastry board)to a thickness of about 1/8 inch.

Using fluted pastry wheel, cut your dough into long strips, 3 to 4cm (1.5in) wide and then cut every strip into 10cm (4in) rectangles.

Continue rolling and cutting the rest of the dough.

Line rimmed baking sheet with three layers of paper towels (to drain excess oil). Fill deep saucepan with oil; heat oil over high heat. Reduce the heat to medium and fry them a few at a time.

Fry until lightly golden one one side, then carefully flip over and fry the other side until lightly golden.

Remove the pastry strips with slotted spoon and drain on paper towel lined cookie sheet.

Repeat with the remaining strips of dough.

Dust with confectioners’ sugar.