Put the flour into a bowl or on a wooden pastry board. Make a well in the center of the flour and pour all the eggs, salt, liquor, and sugar.

Mix all the ingredients with your hands to obtain a smooth dough that no longer sticks to your hands. In case, add a bit of flour to help you to stir it.

Let the dough rest, dusted with flour, under a towel for about 30 minutes.

Roll the dough out with a rolling pin (or with the pasta machine) until you obtain a really thin sheet of dough. Add a bit of flour in case you need. The thinner the dough is, the lighter Cenci will be once fried.

With a pastry wheel (or a knife), cut the pasta in stripes of about 3,5 inches long and 1,5 inches in width.

Heat the frying oil in a large pan. To be sure to have reached the right temperature, dip a piece of dough into the oil. When little bubbles come around the dough, the oil is ready.

Fry Cenci for about 20/30 seconds each side until they get a golden brown colour.

Pull Cenci out of the oil, drain off the oil lying them on a kitchen paper for a few minutes.

Dust them with the powdered sugar or with caster sugar.