Cartedati

In a bowl, mix flour and salt. In another bowl, mix eggs and oil. Add liquid to dry ingredients, and then start adding the wine slowly while mixing, until the dough feels smooth and isn't sticking to the bowl too much. Take the dough out of the bowl and knead until it stretches several inches when you pull a piece, without breaking. Cover dough with a towel and let rest for a while. To make the syrup: combine glaze ingredients and let simmer for half an hour or an hour [this must be what he meant by Italian home cooking being notoriously vague :-) ] until the syrup, when let drip from a spoon onto a plate (or your counter) is the consistency of corn syrup. Lightly flour a counter top. Pinch off a piece of dough (about the size of a dinner roll) and flatten it a bit. Roll out until very, very thin, almost transparent (like strudel dough). With a crinkly-edged pastry cutter, cut into strips a little less than an inch wide and four to six inches long. Tie each strip into a knot with a little dough sticking out on each side. Heat corn oil to 350 degrees F. Fry three or four stickies at a time - be sure not to crowd them. When they are lightly browned, drain on a rack. Finally, put several cookies in a colander or sieve and ladle glaze over them. You can also leave them unglazed and sprinkle with powdered sugar instead.