1. In a large mixing bowl, combine all of the ingredients. Mix the ingredients together by hand until they form a cohesive dough.
2. Turn the dough out onto a lightly floured surface and knead it for about 4-5 minutes. This helps develop the gluten, transforming the dough into a smooth, pliable ball.
3. Wrap the dough in plastic wrap and let it rest for approximately 30 minutes. This resting period allows the dough to relax, making it easier to work with.
4. Bring a large, deep saucepan filled with about 3-4 inches of water to a rolling boil. Generously salt the water for added flavor.
5. Cut the rested dough into 8 equal pieces. Take one piece and roll it into a snake-like shape, slightly thinner than the width of a pinky finger. Cut the snake in half, and then twist the ends to form the classic tarallo shape. Secure the twisted part with a gentle pinch. Repeat this process for the remaining dough pieces.
6. Preheat your oven to 400°F (200°C).
7. Carefully place each tarallo into the boiling water, ensuring they do not touch one another. Do this in batches to avoid overcrowding. Be gentle to prevent breaking the taralli. They should take about 2-3 minutes to float to the surface of the water.
8. As the taralli float to the top, remove them with a slotted spoon and transfer them to a large baking tray lined with parchment paper.
9. Once all the taralli have been poached, bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the cooking time may vary depending on the size of your taralli. They are ready when they turn golden brown and appear shiny.
10. Allow the taralli to cool on the baking tray for about 10 minutes before serving. These delightful snacks can be stored in an airtight container for approximately 1-2 months.
Savor your homemade Taralli, a classic Italian treat with a delightful crunch. Buon appetito!