Taralli with Fennel Seeds

Ingredients

• 500 gr. flour 00 or all purpose
• 125 ml. Extra-virgin olive oil
• 10 gr. Salt
• 200 ml. white wine
• Fennel seeds to taste

Instructions

1. In your stand mixer, mix flour, oil, salt, fennel seeds, and white wine. 4-5 minutes
2. Shape the dough into a ball and cover it with plastic wrap, or with a cotton towel; let it rest for 30 minutes.
3. Take a small piece of dough and create 4-inch long stripes thick as your little finger; roll them into the classic taralli shape. Continue with the remaining dough (this is a long process, but very Zen. If you haven't meditated in the morning, this will make a good practice).
4. Pre-heat oven to 395 F with convection on. In a large pot, bring water to a boil. Now, just like when making gnocchi, boil 4-5 taralli per round until they float to the surface. Remove them from the boiling water with a straining ladle and let them dry on a cotton towel. Move the boiled taralli on a baking sheet covered with parchment paper.
5. Bake for approximately 25-30 minutes. They should be beautifully golden.
6. Enjoy as a snack, instead of bread during a meal, or make it a gift to someone you love, like my brother did for me and Ben.