Noni’s Taralli

Directions

Ingredients :

1 ½ cups warm water

or as needed

1 teaspoon active dry yeast

7 cups all-purpose flour (such as King Arthur®)

7 fluid ounces Chablis wine

7 ounces olive oil

1 ½ tablespoons fennel seeds

or more to taste

1 ½ tablespoons salt

Methods :

Dissolve yeast in warm water in a bowl.

Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.

Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.

Bring a large pot of water to boil over high heat.

Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter “tubes.” Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.

Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.

Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.

Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.