Sift the flour into the bowl of your stand mixer, a KitchenAid, or in a big bowl if you don’t have one. Add salt and oil;
Combine well until it forms a granulated mixture. First, start on a low speed and then increase the speed to 2 or 3;
Add the wine to the flour mixture until well combined;
If you want, add the spices, according to your taste;
Remove the dough from the bowl, and knead it until a smooth and elastic dough;
Wrap it in plastic wrap and set aside for about 20-30 minutes. If it’s hot out, put the dough in the fridge;
Cut walnut-sized pieces of dough and roll them out into 2.5-inch (6cm) ropes. Work quickly so the dough doesn’t get too warm. If everything is ok, you should have smooth ropes without any cracks;
If they fall apart, knead the dough again with a splash of water and set aside for a little time, then starts rolling out again;
Join the ends of the ropes to form a sort of small ring, press to seal;
Place them on a parchment-lined baking tray;
If it’s hot out, refrigerate your taralli for about 1 hour (they won’t get flat);
In the meantime, bring the water to a rolling boil and add coarse salt;
Cook about 10 or 12 taralli at a time: Drop them into the water;
Stir the water with a wooden spoon without touching the taralli, just whirl the water;
As soon as the taralli float on the surface (it takes about 1 minute), take them out with the skimmer and place them onto a tray lined with a clean tea towel; repeat the process until you have cooked all the rings;
Let them rest for at least 4-5 hours before baking them. The more they rest, the better they are. They may also be set aside in a cool place overnight, but that depends on the time you have. If you are in a hurry, bake them right away;
Transfer the taralli onto a parchment-lined baking tray;
Preheat the oven to 375°F (190°C) and place the tray on the middle rack. Bake them for about 20-25 minutes or until light golden;
Take them out of the oven and be patient; let these delights cool down completely before eating.