In the bowl of a standing mixer fitted with the dough hook attachment, combine the wine, oil and sugar. Mix on medium speed until the sugar is dissolved.
Add in the flour and mix until a supple dough forms, about 3-5 minutes.
Shape the dough into a ball and cover it with plastic wrap. Rest on the counter for 20 minutes.
Working with a golf ball sized piece of dough at a time, flatten it between your hands and feed the dough through the widest setting of a pasta roller 2-3 times folding it until you get an even rectangle and the dough no longer has any holes. Then pass the dough through a #3 setting 2-3 times until you have smooth rectangular sheets. Alternatively you may roll the dough out with a rolling pin to 1/8 inch thick.
Place the sheets on a clean work surface and using a ravioli cutter, cut out strips of dough about 3-4 inches long and 1 inch wide. Twist each strip of dough once or twice and press the center together lightly.
Put a 12 inch heavy bottomed skillet over a high flame and heat about 2 inches of oil. Fry the chiacchiere in batches until golden brown for about 1-2 minutes per batch.
Transfer to a paper towel lined plate and dust with confectioners sugar.