Move the dough to a flat surface and knead to form a compact dough ball. Roll small pieces of dough into a 5 inch / 12 cm long rope. Place one end slightly over the other to form a knot. Place the knots on a parchment paper lined cookie sheet. I made 32 taralli. Boil water in a large pot, once it is boiling add ¼ teaspoon of salt.
Drop 4-6 taralli dough rings into the boiling water. They'll fall to the bottom but, will QUICKLY (about 10 seconds) come to the top which, is when you should remove them with a slotted spoon and put them on a parchment lined (or use silicone mats) cookie sheet spaced about one inch away from each other. Make two trays before baking them.
This simple taralli recipe with coarse black pepper goes well with a red wine like Syrah, a dry white wine like Pinot Grigio, or even Champagne. Here are also some great recipes to enjoy with taralli to have a tasty party or complete Italian meal. Crispy Baked Marinated Artichoke Hearts
They should be stored in an airtight bag or container and kept at room temperature for up to 3 days. It is not a good idea to freeze them. So if you are looking for a delicious Italian tradition then why not make some Italian Taralli? Enjoy! Italian Taralli, what is it? Almost like a cracker, bread stick and pretzel all rolled into one, but better.