Put the flour in a bowl and add half of the white wine, salt, oil, and rosemary. Mix it together.
Add the second half of the wine and keep mixing until it becomes a dough.
Knead the dough for 5 minutes.
Rub olive oil on your hands and grab a 2-inch piece of dough.
Form it into the shape of a tube 5 inches long and a little more than a ½ inch wide.
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Close the tube to create the shape of a ring.
Boil a big pot of water, and sprinkle a small pinch of salt into it.
When the water boils, add 10 taralli to the pot. At first they will sink, but after a few minutes they will float.
Grab them with a big spoon and put them on a cotton kitchen towel.
Do the same for te rest of the taralli until you have boiled all of them.
Let them dry for at least 5 hrs or overnight.
Grab the taralli from the kitchen towel very slowly so they don’t stick to the towel.
Preheat your oven to 360 F
Put parchment paper on a baking sheet and add all the taralli to it. They can be close to each other because they don't grow when baked.
Bake the taralli for 30 minutes.
After 30 minutes of baking, turn off the oven but leave the taralli inside to keep warm for another 10 minutes.
Enjoy. You can store taralli for a little over a week inside an airtight container.
