Take the flour and sift through the worktop creating a fountain. In the meantime, heat up some white wine (do not exceed 40 °). When it is warm, remove the wine from the heat. Take: half a tablespoon of fine salt and put it on the flour so as not to put
direct contact with yeast. Now pour the wine in. Take the yeast and put it in and dissolve it. Now start kneating as you do with egg pasta. Then wet with oil and continue working the dough on a wooden shelf. Add the fennel seeds and ground black pepper. When the dough ball is formed, start to detach some parts and to form the doughnuts (characteristic shape of the taralus): let’s make a cylinder of the thickness of a little toe and about 12 cm long. Now cover them and let them rise for about an hour, an hour and a half.After that take them and place them inside the boiling water. As soon as they go up, pick them up and put them on a torch. Then move them to a baking sheet and drizzle them with extra virgin olive oil. Bake at 180° for about 20 minutes.