Start by preheating your oven to 200°C (fan) and lining a baking tray with baking paper.
In a large bowl, add the flour, olive oil, white wine, and salt.
Mix with a spoon at first, then use your hands to bring everything together into a smooth, uniform dough.
If you’re making the flavoured version, add the fennel seeds and minced garlic now and knead again to evenly distribute them. (Skip this step for the plain version.)
Pinch off a small piece of dough and roll it between your hands or on your work surface to create a thin strip — almost like a short noodle.
Shape each strip into a small ring by joining the two ends and pressing gently to seal.
Bring a pan of water to the boil. Drop in a few tarallini at a time. They’ll sink first, then float to the top when they’re ready — this takes about 3-5 minutes.
Lift them out with a slotted spoon and place on your prepared tray.
Once all the tarallini are boiled, bake in your 200°C (fan) oven for 35–40 minutes, or until crisp and lightly golden.
Allow them to cool completely — they become even crispier as they cool — and enjoy!
