Pour flour onto a large clean, food-safe surface (or in a bowl of a stand mixer with a hook attachment). Make a well in the center and slowly drizzle in olive oil and white wine. Using a fork, make slow motions around the inner rim of the flour mound pulling flour into the center of the puddle. Continue doing this until the dough turns into a shaggy mess, then press the pieces together to form a rough dough ball. Knead for about 5 to 8 minutes, until the dough is firm and smooth.

If you have a pasta roller or a sheeter attachment for a stand mixer, set it up or attach. Cut dough into 2 pieces. Run each piece through the sheeter or roll with a rolling pin until about 14 inches long, 7 inches wide, and 1/16 inch thick. Using your fluted ravioli cutter or a knife, cut about 1 inch x 14 inch strands. Do this with all dough pieces. Cover each piece with plastic wrap in between to avoid drying out.

Using your pointer finger and thumb, pinch the top and bottom pieces of the strand together, creating pockets every 1 inch. Then coil the strand, pinching the sides to one another to create a rose.

Place rosettes on a cooling rack and dry overnight or 8 to 12 hours at room temperature. Cover lightly with a clean, light towel.

Preheat oil to 350°F, timing with a candy thermometer. Gently place 4 to 5 pieces of cartellate into the oil. Fry until small golden brown bubbles form on the outside of the surface, to 6 minutes. Remove to a sheet tray lined with a cooling rack. Cool slightly

In a small pot over medium heat, heat fig balsamic. Place chocolate in a heatproof bowl and pour vinegar over chocolate, stirring until melted. Dunk each cartellate into the chocolate fig sauce.