Take a bowl, pour in the flour, add the oil, salt, white wine, water and fennel seeds:
Gather the ingredients with a fork, then pour the mixture onto a wooden board and knead for a long time (about 20 minutes) until you obtain an elastic and homogeneous dough;
Divide the dough into pieces weighing 7-8 g each and use the palm of your hand to make sticks with a diameter of approximately 1 cm and a length of 8 cm;
Join the two ends of the stick to form a circle or a drop (as you like);
Place the resulting tarallini on a clean cloth;
In a large saucepan, bring some water to the boil, adding 1 teaspoon of salt;
Take about ten tarallini at a time and immerse them in boiling water and remove them, using a slotted spoon, as soon as they rise to the surface;
Lay them on a cloth, one next to the other, to dry for 2 hours;
Transfer the tarallini onto a baking tray lined with baking paper and bake in a preheated oven at 180° for approximately 25 minutes (or until they are just golden);
Remove the tarallini from the oven, remove them from the pan and let them cool completely before enjoying them… perhaps with a good Moscato pugliese!!
