500 Grams (4 1/4 Cups) all purpose flour
1 Teaspoon kosher salt
1 Tablespoon fennel seeds
2 Teaspoons Chilli flakes
100 Gr (1/2 Cup) Virgin olive oil
2/3 Cup dry Italian white wine
… with a little patience…
In a medium size mixing bowl, pour all the dry ingredients.
In a small saucepan, heat the olive up to the boiling point…just when it starts to simmer pour it into the dry mixture and stir slowly. The flour will start to sizzle as you pour the olive oil, this is normal. Mix well and add the white wine and continue mixing.
Place the dough on a working surface and knead it for a few minutes, until it all comes together.
Let the dough rest for 30 minutes covered with a tea towel.
Using a small scale, cut the dough in 15 gr. pieces and start rolling until you have sticks of about 4 inches in length. Create a small round knot and press to seal the edges.
Preheat your oven at 180 Celsius
In a large saucepan, boil some water and throw the tiralli in water until they come to the surface. This process should take about 3 minutes. With a strainer, remove them from the water and place them on a baking sheet covered with parchment paper.
Bake the tiralli for 15-20 minutes, until golden brown.