In a large bowl, combine flour, salt, fennel seeds, baking powder, and black pepper if using. Add white wine and olive oil. Stir until mixture forms shaggy clumps.
2.5 cups all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon salt, 1 tablespoon fennel seeds, 0.5 teaspoon black pepper, 0.5 cup white wine, 0.33 cup olive oil
Add water one tablespoon at a time, mixing until the dough comes together but is not sticky. Knead the dough on a lightly floured surface for 2-3 minutes just until smooth.
2-3 tablespoons water
Roll the dough into a rope about ½ inch thick. Cut into 4-inch pieces and form each into a ring about 3 inches in diameter by overlapping and pressing the ends to seal.
2.5 cups all-purpose flour, 0.5 cup white wine, 0.33 cup olive oil, 2-3 tablespoons water, 1 tablespoon fennel seeds
Bring a large pot of water to a boil. Boil 5-6 rings at a time for 30 seconds until they float to the surface. Remove with a slotted spoon and drain on a clean kitchen towel.
Preheat oven to 350°F. Place boiled rings on a parchment-lined baking sheet with 1-inch space between each. Bake for 25-30 minutes, rotating halfway, until golden with no pale spots.
Transfer the taralli to a wire rack and cool completely for at least 15 minutes. They will crisp as they cool and sound hollow when tapped.
