8 Cups Flour
1 Pkg. Active dry yeast, dissolved in 1 cup warm water
2 Tsp. Salt dissolved in ¾ cup warm water
¾ Cup dry white wine
¾ Cup ENZO Organic Extra Virgin Olive Oil
2 Tbsp. fennel seed (use less if desired)
Pour flour into a large mixing bowl. Add the remaining ingredients. Stir to mix together. If the dough becomes to hard to manage, move to a large pastry baord and mix together by hand.
Knead for several minutes. Cut off small pieces of dough and roll into 10 inch lengths, then pinch together both ends to form a tear-shaped Taralli. Place on a large muslin towel.
Put a large diameter pot on stove, 2/3 full of water and brinf to a boil. Then add 6-7 Taralli at a time to the boiling water. As each Taralli rises to the top, remove from water with a slotted spoon and return to the muslin towel. When all Taralli have been boiled, let dry on towel for 15 minutes, then turn and let dry for additional 1 1/2 to 2 hours.
Once the Taralli have dried, bake directly on the top oven rack (do not use a pan, place directly on the rack) for 20 minutes at 400 degrees F. When done, place Taralli on a large cookie sheet and let dry for another 2-3 hours in 175 degreee oven, or until all Taralli are crisp throughout.
Store in airtight containers. Can also freeze.