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Parve
Easy
1 Hour, 30 Minutes
Diets 
These tasty bites are traditionally served as an aperitif, but they make excellent snack at any time of day.
Makes 30.
150 grams/1 cup plus 2 tablespoons Italian ‘00’ flour, plus extra for sprinkling and kneading
40 grams/1/3 cup semolina (fine)
1 teaspoon freshly ground Gefen Black Pepper or 2 teaspoons lightly crushed fennel seeds (optional)
2 teaspoons sea salt, divided
70 milliliters/1/3 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
70 milliliters/1/3 cup Tuscanini Extra Virgin Olive Oil
900 milliliters/scant 4 cups water, for boiling
Mix together the flour, semolina, pepper, or fennel seeds, half the salt, wine, and oil. Knead on a floured surface for about two minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover and leave to relax for about 45–60 minutes.
Halve the dough and cut each half into 10 pieces. Keep the remaining dough covered with a damp kitchen cloth while you work. Roll one piece of dough into a 50-cm/10-inch long rope. Cut the rope into five pieces, then roll each piece into 10-cm/four-inch ropes. Connect the ends to form an overlapping ring. Continue with the remaining dough, keeping the taralli covered.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 5. Bring 900 ml/scant four cups water to the boil and add the remaining salt.
Boil the rings in batches for about three minutes until they float. Transfer with a slotted spoon to oiled baking sheets and bake in the oven for 30 minutes until golden. Cool on wire racks, then enjoy.
From Vegan Snacks: Over 60 Recipes for Tasty Plant-based Bites, Ryland Peters & Small
Photograph by Jan Baldwin © Ryland Peters & Small
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