Prepare the Dough

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together Caputo Chefs "00" Flour, salt, and your preferred seasoning.
3. In a separate bowl, combine Olitalia Extra Virgin Olive Oil and white wine.
4. Slowly pour the liquid mixture into the Caputo Chefs "00" Flour mixture, stirring continuously until absorbed.
5. Transfer the dough to a lightly floured surface and knead for 15-20 minutes, until it is almost smooth and elastic. The dough should bounce back when lightly pressed.

Shape the Tarallini

1. Take a small piece of dough about the size of your thumbnail. Roll it into a rope approximately 1/4 inch thick and 2 inches long.
2. Form the rope into a ring by joining the ends together and pressing lightly to seal. Place each ring onto a parchment-lined baking sheet.
3. Repeat with the remaining dough.

Boil the Tarallini

1. Bring a large pot of water to a boil.
2. Drop a small batch of tarallini into the boiling water. Gently swirl them to prevent sticking.
3. When the tarallini float to the surface, use a slotted spoon to remove them and place them on a kitchen towel to dry. Continue with the remaining tarallini.
4. Allow the tarallini to dry completely before baking. They should not be wet.

Bake the Tarallini

1. Arrange the dried tarallini on 2 parchment-lined baking sheets.
2. Bake for 20-25 minutes, or until slightly golden.
3. Turn off the oven and leave the door slightly ajar. Let the tarallini cool completely in the oven.
4. Once cooled, store the tarallini in an airtight container. They will keep for about 2 weeks!
5. Enjoy your homemade tarallini!

Notes

• Feel free to experiment with different seasonings! While fennel is a classic choice, you can get creative with other flavors based on what you have on hand.

*Photographed by Paul H. Christian