Cheesy Cacio e Pepe Taralli

Combine dry ingredients of flour, pepper, and salt in a mixing bowl, stirring them together with a spoon until they are well combined. Next, add the wine and olive oil to the mixture, stirring until a dough forms that can be held together. Use your hands to knead the dough for about 3 minutes, until it becomes smooth and slightly elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Unwrap the dough and divide it into four equal pieces. Using your palms, roll each piece out into a long rope of about 10 to 12 inches. Then cut the rope into three equal pieces and roll each piece back into a length of 5 or 6 inches. Twist the ends of the rope several times and press them together to form a ring, making sure they are securely sealed.

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone mat for easy cleanup.

To cook the dough rings, bring a large pan of water to a boil. Once boiling, carefully drop in 4 dough rings at a time. Cook until the rings float to the top of the water, which should take around 3 to 5 minutes. Remove them from the water with a slotted spoon and transfer them to a plate lined with a towel.

Transfer the dough rings to the prepared baking sheet.

Sprinkle Parmigiano-Reggiano cheese over each ring, then flip them over and sprinkle more cheese on the other side. Flip them back to their original side and add one final layer of cheese, coating each ring thoroughly.

Bake the dough rings in your preheated oven for 25 to 30 minutes, or until they are lightly golden and crunchy.

Remove the dough rings from the baking sheet onto a wire rack to cool completely before serving.