Ingredients:

• 1kg. of “00” type flour
• 30ml. of dry white wine

gr. 30 of fine salt

• 0.25ml. of extra virgin olive oil

Preparation:

Knead the flour, wine, oil and salt together until you obtain an elastic and homogeneous dough.

Let it rest, covered with a cloth, for 20 minutes in a non-cold place.

In a large pot, bring water to the boil in which you have added 1 tablespoon of salt.

Now form the taralli by making sticks of about 1 cm in diameter and about 8-10 cm in length from the dough and close them on themselves by overlapping the ends and crushing them with your finger to seal them.

Take a dozen at a time and immerse them in boiling water and remove them, using a slotted spoon, as soon as they float to the surface.

Place them on a cloth, one next to the other, to dry for a few minutes.

Oil a baking tray and place the taralli on it without letting them touch each other.

Bake them in your oven, which you will have already heated to 200°, and cook them for about 40 minutes. (they should become a very light brown)

If you want, you can flavor them: to do this, during the mixing phase, add one of these ingredients... fennel seeds, sesame, chilli pepper, oregano, dehydrated onion flakes. For one kilo of pasta, 5-6 grams of flavorings will be enough.

good preparation