Per circa 70 taralli / Circa 70 pieces

Pronti in 2 ore / Ready in 2H

500 gr all.purpose flour

160 gr olive oil

30 gr extra-virgin olive oil

220 gr dfry white wine

1 tsp salt

If you like: ground dry chili pepper

Mix all ingredients in a bowl, if the dough is too hard add a bit of extra wine. Set aside for 1H at least.

Bring a big casserole full of water to boil. Add 1 tbs of salt. Pre-heat oven to 190° C.

Take some dough (the size of a walnut) and roll it into your hands, now create the ring and put your finger into the hole to make sure there is enough room (they tend to puff when they cook).

Plunge the taralli into the boiling water and pull them out once they come to the surface. PLace them on a dry cloth to drain the exceeding water.

Now place them on a dripping pan and bake them for 20 minutes or until golden brown (they should be hard and dry inside).