Traditional Italian Taralli from Puglia

Combine the dry ingredients, specifically flour and a small amount of salt, with oil and wine in a stand mixer. Utilize the paddle attachment to blend these ingredients until they form a cohesive mass. Switch to the dough hook and knead the mixture for 10 minutes, developing its texture.

Prepare a baking surface by lining it with parchment paper. Bring a large container of water to a high boil and add the remaining salt for flavoring purposes. Lay out a large, clean cloth on a flat surface.

Take the dough and separate it into individual portions, each roughly the size of a walnut. Roll each portion into a long, thin shape, approximately 2 1/2 inches in length. Create a tear drop shape and gently press the two ends together to seal them into a ring-like structure. Repeat this process with the remaining dough portions.

Reduce the boiling water to a low boil and carefully add the taralli to the pot, one or two at a time. Resist the urge to stir; instead, allow them to initially sink before beginning to float. Remove these taralli from the water with a slotted spoon and place them on the prepared cloth to drain excess moisture. Continue this process until all taralli have boiled and been transferred to the cloth.

Arrange the cooked taralli on the prepared baking sheet. Preheat the oven to 350 degrees F (175 degrees C) and bake until they achieve a golden, firm exterior while remaining soft on the inside, approximately 40 minutes. Allow them to cool completely before serving and storing them for later use.

Wrap the cooled taralli with a clean cloth or place them in a paper bag; store at room temperature for up to 1 week.