Italian Taralli

Ingredients for 1 servings:

• 15 g fennel seeds (alternatively chili flakes, onions in adjusted amounts)
• 1 kg pasta flour type 00
• 250 ml olive oil
• 350 ml dry white wine
• 50 ml water
• 2 tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 35 minutes

typical Italian pastry with fennel

Roughly crush the fennel seeds and mix with the other ingredients to form a smooth dough. Let it rest for at least 1 hour. Bring a large pot of water to a boil, add 1 tablespoon of sea salt, and adjust the temperature so the water is just about boiling. Take walnut-sized pieces of dough and roll them between your palms into approximately 10 cm long “sausages.” Twist them and press the ends together. Place the formed taralli one at a time into the hot water (just enough so that none are lying on top of each other in the water). After a short time, the taralli will float to the surface. Remove them from the pot with a slotted spoon and place them individually on a tea towel. Let them dry overnight. The next day, bake at 190°C (top/bottom heat) for 25 minutes, then again at 220°C (this time for about 10 minutes), until the taralli are golden brown. Let them cool and enjoy. Store the taralli in an airtight container, otherwise they will quickly become soft.