Place the flour on the counter, make a well and add the eggs, butter, lemon zest and pinch of salt and cinnamon, work together. Mix the Alchermes and white wine and add to your mixture, knead until you have a soft elastic dough. (Alternatively mix in your food processor and then knead!)
Divide the dough into 6 pieces and roll out a very thin sheet with a rolling pin. If you have a pasta machine, pass the dough through several times, folding andn smoothing it till you get to Level 5.
Using a toothed wheel, cut out strips approximately 6 cm long and 2 cm wide.
In a heavy bottomed, pan add enough olive oil to deep fry and when it is bubblin, fry the chiacchiere a few at a time. Don't add too many as they won't crisp up due to the lower temperature.
When they are golden, lift the chiacchiere with a slotted spoon, let them drain and put them on kitchen paper.
Arrange on a serving plate and sprinkle with plenty of sieved icing sugar