INGREDIENTS(about 100 pieces):
200ml white wine
Pour the flour into a bowl adding the salt, the oil and wine
Mix it for 20' till the dough is compact and smooth
You can add fennel seeds, crushed black pepper, sesame, dried onions, chili flakes, or whatever you like! (not all together)
Make a ball with your dough, cover it with plastic wrap and make it rest in the fridge for 30'
Make cylinders 7*1 cm and create the tarallo shape
Drop 8-10 taralli at the time into unsalted boiling water until they come up to the surface
Let them dry on a clean rug. They must be perfectly dry to be crispy
Bake them at 200C/400F for 30'
TIP: THEY NEED TO DRY VERY WELL BEFORE YOU BAKE THEM OR YOU WILL LOSE THE CRISPINESS