Somewhere between a donut and a bagel, these were Auntie Giorgia’s specialty. In Italy they’re called Ciambelle—just in case you’re ever there and someone tries to confuse you.
Into a bowl, break:
Then whisk in:
Add:
Stir with a spatula or wooden spoon. Then turn out onto a flour board. Lightly knead, adding more flour as necessary, until the dough is not too soft and not too hard. Oil and let rest for ½ hour.
Then cut off chunks of dough and roll into long, skinny rolls (4-6 inches long and about thumb-thick). Use a little more flour if sticky. Do this to all your dough and let rest another ½-¾ hour.
When ready, join the ends and boil the taralli until they rise to the top (approx. 1 minute). Remove from water and let dry (another 2 minutes).
Slit around the perimeter and bake at 350-375°F until golden brown (approx. 25 minutes).