Instructions

• Sift or whisk the flour, baking powder and salt in a bowl.
• Set aside for now.
• Whisk the eggs together in the bowl of a stand mixture for 2-3 minutes.
• Continue beating while adding the sugar, oil, and milk.
• Add the dry ingredients to the egg mixture.
• Use a dough hook to knead until it starts forming a dough ball.
• Initially, the mixture may appear crumbly.
• Remove the dough hook and continue kneading the dough directly in the bowl until it comes together.
• The resulting dough should be soft but not tacky.
• Transfer the dough to a wooden board and knead gently into an 8-inch log.
• Wrap the dough in cellophane and allow it to rest for 20 minutes at room temperature.
• Bring a pot of water to a boil, then reduce to a simmer.
• Divide the dough into fourths (keep the rest covered while working).
• Flatten each portion using a pasta maker set on the lowest setting (corresponding to the widest opening) and low speed.
• Repeat this procedure a few times until the dough is smooth and shiny.
• Alternatively, use a rolling pin.
• Cut the flat dough (about 6-7 inches long) into ½-inch strips.
• To create tarallini, roll each piece of dough and pinch the two ends to form a small taralli shape.
• Drop the taralli into simmering water.
• Remove them from the water as soon as they float to the top.
• Place the boiled taralli on a cookie sheet lined with a tea towel.
• Repeat the same process with the rest of the dough.
• Allow the boiled taralli to air dry for 15 minutes.
• Preheat the oven to 350°F (175°C).
• Line a large baking sheet with parchment paper.
• Transfer the boiled and airdried taralli to the parchment-lined baking sheet.
• Bake at 350°F (175°C) for approximately 25-30 minutes or until they turn golden.
• The longer they stay in the oven, the crispier they get.