Puglian Taralli - Crispy Dough Rings

• 3 1/2 cups "00" pasta flour
• 1 tsp fennel seeds, coarsely ground
• 1 tsp salt
• 1/2 cup olive oil
• 3/4 cup white wine

1. Mix the flour, ground fennel seeds and salt in a mixer with the dough hook attachment. Add the oil and wine, mix on low until a smooth dough forms then continue to knead in the mixer for 5 mins or by hand on a lightly floured surface for 10 mins. Wrap in plastic wrap and chill for 30 mins.
2. Divide the dough into 25 pieces. Roll each piece into a rope about 1/3 inch thick and 6 inches long. Cut each rope in 1/2 then shape into rings. Cover with tea towels.
3. Preheat the oven to 400u0b0F. Line 2-3 baking sheets with parchment paper. Bring a large pot of water to a boil. Cook the rings, in batches of 10 pieces, until they float to the surface. Drain well then place on a towel to dry. Transfer to the prepared baking sheets and bake for 25-30 mins until golden. Serve warm or cold.

pasta flour, fennel seeds, salt, olive oil, white wine

Taken from recipes-plus.com/api/v2.0/recipes/18778 (may not work)