In the bowl of a stand mixer, combine the dry ingredients.
Add the lightly beaten eggs and use the dough hook to combine. The mixture will resemble small breadcrumbs.
Add the oil, liquor and lemon zest. Mix together for a few minutes. Remove dough hook and knead gently a few times. Alternatively, can knead by hand.
Once the dough is formed, shape into a ball, cover with a piece of plastic wrap and let it rest for about 1 hour.
Prepare a large tray lined with paper towels.
Heat vegetable oil to 375°F.
Divide the dough into 2 parts. Work with one half of the dough at a time while keeping the rest covered with plastic wrap.
Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough.
Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) in order to remove the air pockets of the dough.
Begin to reduce the thickness until you reach the last or second to last setting of your pasta roller.
Place the piece of dough on a flat surface or wooden board and cover with a piece of cellophane.
Continue in this manner until all the dough has gone through this process.
With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle.
Gently drop each piece of dough in the hot oil. The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 5-6 seconds.
Repeat until all the dough has been rolled, cut and fried.
Dust with icing sugar just before serving.
These are best served the day they are made.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.