Taralli pugliesi

250 g flour

75 ml olive oil

100 ml white wine

2 pinch salt

Mix flour and the salt. Add the oil and with a wooden spoon mix until all absorbed (should look very crumbly in texture).

Add white wine and mix. Work the dough until elastic and smooth. Leave the dough to rest for 30 min covered with clingfilm.

Cut some dough, roll it to a snake shape and make little rings from it. Put the ring in the boiling water few at time and once they come to surface, with a slotted spoon, take them out and rest them on a kitchen towel. Transfer the taralli onto a baking tray previously covered with baking paper so the taralli won’t stick to the tray.

Put in a preheated oven at 200° for 15-20 min or until golden. Let them cool down and enjoy.