Noni's Taralli

Dissolve yeast in warm water in a bowl.

Combine flour wine oil fennel seeds and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl 3 to 5 minutes.

Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.

Bring a large pot of water to boil over high heat.

Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter \tubes.\ Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.

Boil taralli in the hot water in groups of 10 until they rise to the top about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.

Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.

Bake in the preheated oven flipping as needed until golden brown 20 to 30 minutes.