In a large bowl or directly on your work surface combine flour, sugar and baking powder.
Cut in cubed butter using your fingers or a pastry cutter until evenly distributed throughout the flour mixture.
Make a well in the center and add eggs, grappa and lemon zest. Use a fork to gently beat the eggs and begin incorporating the flour into the egg mixture to make a dough.
Transfer the mixture onto a clean surface and knead until a dough is formed. This will take about 5 minutes. Cover with plastic wrap and let sit at room temperature for 1 hour.
After an hour, divide the dough in 4 pieces. Working with one piece of dough at a time, keep the remaining dough covered to prevent from drying out.
Flatten a piece of dough with the palm of your hands and roll through the pasta roller set at the widest setting. Roll a few times, folding the dough over lengthwise until it comes out smooth.
Continue rolling, reducing the width of the rollers until you have reached the second to last setting. Cover the sheet of dough to prevent from drying and roll the remaining pieces of dough.
Use a fluted pastry wheel to cut the dough into strips. Place on a sheet pan and cover with a clean dish towel to keep them from drying out.
Fill a wide, deep heavy bottomed sauce pan with 1 to 2 inches of vegetable oil.
When the oil is hot, place a few strips of dough in the pan. When one side is browned flip over to brown the opposite side. This will take a few seconds, therefore do not overcrowd the pan. Transfer to a paper towel lined baking sheet to cool.
Once cooled, dust with powdered sugar and serve.