• In the bowl of a stand mixer put all the liquids, the yeast and the salt. Mix well.
• Add the flour and mix well until all the ingredients are well amalgamated.
• Cut a chunk of dough about the size of a baseball and pass it the pasta roller attachment of your stand mixer. Repeat the process 20 times for each piece to ensure that the dough is well mixed and all the air bubbles are removed.
• Roll the dough into an 8 inch round shape and about 1/2 tick.
• Unite and press both ends to form a round tarallo. Make all your taralli.
• Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry.
• After you have boiled all your taralli, with a blade or a very sharp knife, make an incision all around the outer surface of each tarallo of about 1/4+ deep.
• Place all the taralli on a flat baking sheet and bake them for 7 mins. at 475F. Lower the temperature to 400F and continue baking them for an additional 20 mins.
• After you have baked all your taralli, put all the taralli in a baking pan and put them in the oven one more time for 30 mins. at 180F. This will ensure that all the moisture is removed from the taralli and will let them stay crispy for a long time.

Buon Appetito!