INGREDIENTS1 cup of "00" flour1 tbsp sugar1 tbsp lard1 tsp baking powder1 egg1 pinch salt4 tsp grappa or white wine1 lemon, grated zest onlyCanola oil, for fryingPowder sugarPREPARATIONIn a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, grappa or wine and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time until very thin, dusting it with flour if it becomes sticky. You can also use the pasta machine to the smaller setting.Place the rolled out dough rectangles onto the floured surface. With a ravioli or pizza wheel, cut wide rectangles. Fry a few crostoli at a time for a few seconds on each side or until they begin to brown. Drain on the paper towel. Repeat with the remaining crostoli.Place the crostoli on a serving platter. When cold, dust generously with powder sugar. Crostoli can be stored in an airtight container for a few weeks.