Mix the flour and salt. Beat the eggs and single cream, add to the flour, combine with a risotto spoon. On a lightly floured surface, knead into a smooth dough and shape into a ball. Leave the dough to rest at room temperature for approx. 30 mins. underneath a bowl rinsed in hot water.
To shape the dough
Shape the dough into a roll, cut into 16 pieces. On a lightly floured surface, roll out each piece of dough as thinly as possible into a circle. With floured hands, carefully stretch the dough from the middle outwards until it is entirely translucent. Ensure that the remainder of the dough is covered to prevent it from drying out. Repeat the process with the remaining pieces of dough.
Fill a pot to 1/3 with oil and heat it to 160-170°C. Slide one piece of dough into the pot, quickly and loosely push the dough together using two wooden spoons, deep-fry for approx. 1 min. on each side. Remove from the pot, drain on paper towels and dust with icing sugar.