Put the flour and eggs in a mixer and blend them until they become like breadcrumbs. Then pour the mixture onto a floured working surface and knead well until you get smooth dough.

Make it into a ball, cover it with cling wrap and keep it aside to rest for 30 minutes.

Roll the dough into a 2 mm – about 1/16 to 1/8 inch thick circle.

Sprinkle with the granulated sugar and grated orange peel.

Roll the dough on itself like a Swiss roll and, using a sharp knife, cut 1 cm – ½ inch slices, as if you were making real tagliatelle. Keep them aside without opening the “pinwheels”.

Deep fry them in batches in vegetable oil at 170°C – 340°F. When golden brown, put them on a plate covered with kitchen paper to drain the excess oil. Let them cool down.

Dust with icing sugar and serve.