Place the flour as a fontain, put in the center the oil and sugar. With a fork, start mixing the ingredients in the center and gradually adding water. Mix everything well, until the dough becomes very smooth. Let rest the dough at least one hour in the fridge.
After this time, take the dough and cut into thin sticks 30 cm long and 1.5 cm thick (the size you can choose it according to how you want the final donuts). Close the stick in a circle forming a donut. Continue with the same procedure for all the dough. Once made the donuts, boil for 5 minutes in water  within a low saucepan. Make sure that donuts are not one above the other and are well spaced apart, the water must not boiling vigorously.
Drain the donuts and let them dry over night, the day after bake at 200-250°C for about 45 minutes.

The donuts of water are a bakery product present throughout the province of Latina, in particular in Sezze and Maenza. Donuts are made with flour, water (hence the name), olive oil and a little sugar, and are characterized by a double cooking, first boiled in water then dried and baked.
Making these donuts is relatively simple, the main difficulty lies in the preparation of the dough, in fact this will be particularly elastic and must be worked for a very long time. In the past only the housewives were able to create a very thin dough. With their skilled hands and arm strength tenaciously kneading the mass of flour, water, oil and sugar. Now fortunately for us we are facilitated by the use of the pasta machine.

For each portion:
Energy: 363,15 Kcal
Energy from proteins: 8%
Energy from fats: 27%
Energy from carbohydrates: 65%
 
Dietary total fibre: 1,67 g
Alcohol: 0,00 g
Total proteins: 7,33 g
Animal proteins: 0,00 g
Vegetable proteins: 7,33 g
Total fats: 10,87 g
Animal fats: 0,00 g
Vegetable fats: 10,87 g
Cholesterol: 0,00 mg
Available carbohydrates: 62,89 g
Starch: 50,87 g
Soluble carbohydrates: 12,02 g