Let's make them
550 g plain white flour
200 ml dry white wine
125 ml extra virgin olive oil
12 g salt
Mix the flour with the salt, add the olive oil and wine. Knead into an evenly consistent dough to form a ball. Wrap the dough in clingfilm. Leave to rest for 30 minutes, then quickly knead again to obtain a smooth dough with no lumps or cracks.
Pull off small pieces of dough and roll them into small cylinders measuring about 1 cm in diameter and 12 cm long. Shape them into a ring or small doughnut and place them on a baking tray lined with baking paper. Place the baking tray in the refrigerator for 30 minutes.
When cool, drop about ten taralli at a time into a pan of boiling water. When they rise to the surface, lift them out with a skimmer and place them on a cloth. Then place the warm taralli on a baking tray lined with baking paper and bake in a hot static oven at 190°C for 30 minutes until golden brown. Leave to cool and serve.