- 2 teaspoons dried yeast
- 1/2 cup dry white wine, warmed to about 100 degrees F
- 1/2 cup water, warmed to about 100 degrees F
- 3 cups all-purpose flour
- 2 cups semolina flour
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 2 tablespoons fennel seeds, lightly crushed
- Pinch of salt and pepper
Scatter the yeast over the warm wine and water in a small bowl, let sit for several minutes, then stir to mix well. Add the yeast mixture to a large bowl with all other ingredients. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.
Divide the dough into small pieces. Roll a piece into a long, slim pencil shape, about the thickness of your pinky. Cut into lengths of 4-inches and bring the 2 ends together to form a doughnut-like shape.
Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, over medium heat, and add the taralli, a few at a time. Have a folded kitchen towel nearby and when the taralli rise, remove and drop on the towel to dry. Repeat with remaining dough.