Puglian Taralli - Crispy Dough Rings - cooking recipe

Ingredients

3 1/2 cups \"00\" pasta flour
1 tsp fennel seeds, coarsely ground
1 tsp salt
1/2 cup olive oil
3/4 cup white wine

Preparation

Mix the flour, ground fennel seeds and salt in a mixer with the dough hook attachment. Add the oil and wine, mix on low until a smooth dough forms then continue to knead in the mixer for 5 mins or by hand on a lightly floured surface for 10 mins. Wrap in plastic wrap and chill for 30 mins.
Divide the dough into 25 pieces. Roll each piece into a rope about 1/3 inch thick and 6 inches long. Cut each rope in 1/2 then shape into rings. Cover with tea towels.
Preheat the oven to 400\u00b0F. Line 2-3 baking sheets with parchment paper. Bring a large pot of water to a boil. Cook the rings, in batches of 10 pieces, until they float to the surface. Drain well then place on a towel to dry. Transfer to the prepared baking sheets and bake for 25-30 mins until golden. Serve warm or cold.