1. Place all the ingredients in a large bowl and mix together well. Turn out onto a lightly floured surface and knead for 3–4 minutes or until a smooth ball forms. The more you knead, the more the gluten develops, turning the dough into a soft pliable ball. Wrap the dough in a beeswax wrap or plastic wrap and stand at room temperature for 30 minutes to allow the gluten in the flour to relax.

2. Preheat the oven to 200°C and line a large baking tray with baking paper.

3. Cut the rested dough into 16-18 pieces and roll each one into a thin rope. Twist the ends to make the characteristic taralli shape.

4. Half-fill a large, deep, heavy-based frying pan with water and bring to the boil. Add the taralli in batches and gently poach for 2-3 minutes. Once they float to the top, lift out with a slotted spoon and place them on the lined tray. Bake for 20–25 minutes or until golden and glistening. Remove from the oven and stand for 10 minutes before serving or cool completely and store in an airtight container for as long as they last.

Cook’s notes