- 550 g plain flour
- 10 g (or 2 tsp) salt, to taste
- 120 g side virgin olive oil
- 200 g dry white wine
- Combine the flour and salt in a large bowl. Pour over the oil in a thin stream while stirring. Do the same with the wine — stir until absorbed.
- Transfer the dough to a floured working surface and knead for 10 minutes, until smooth and elastic — it should bounce back when lightly pressed.
- Take a small piece of dough — the size of a large olive — and roll it out to a rope about 0.5 cm thick. Join the ends — press lightly so they stick together — to form a circle. Transfer on a wooden board or non-stick surface. Repeat with the remaining dough.
- Bring a large pot of water to a boil. Drop a small batch of tarallini in the water and wait until they come back to the surface. Drain them with a slotted spoon and ease them on a tray covered with a kitchen towel. Repeat with the rest.
- Preheat the oven to 190 °C. Arrange the tarallini on two baking sheets lined with parchment. Bake them for about 40 minutes, or until deeply golden.
- Remove them from the oven and let them cool completely. Store them in an airtight container.
Adapted from this original recipe