In a large bowl, with a whisk, beat together the eggs, sugar, oil, anise extract, and salt until well incorporated. With a spatula or whisk, stir in the flour until just moistened. The batter will have the consistency of sticky and slightly runny cookie dough.
For each Pizzelle, according to the type of cooking device, place about 15 ml (1 tablespoon) of batter into each preheated iron. Close the device and cook for about 1 minute or until the pizelle is lightly golden brown (avoid over-browning). Remove from the iron with tongs and let cool on a wire rack.
If desired, once you remove the Pizzelle from the iron, you can shape it into cone or cannoli-shaped cylinders.
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