Steps for Preparing and Cooking Scaldatelli with Fennel Seeds:

• In a large bowl, place the sifted flour, add the salt and fennel seeds, and start stirring the ingredients well with a spoon, then gradually add the extra virgin olive oil and continue mixing the ingredients, then gradually add the dry white wine.

  Once you have a homogeneous mixture, transfer it to a lightly floured kneading board and work it well until you get a smooth and homogeneous dough. Cover it with plastic wrap and let it rest for 30 minutes.

• After the time has passed, divide the dough into pieces of about 1.2 oz each, then with one piece form a cord about 10.5 inches long. Overlap the two ends forming an elongated tarallo.

  Repeat the same procedure with all the pieces of dough available.

• Take a large pan, fill it with water and a little salt, and bring it to a boil. Then cook the scaldatelli a few at a time. When they float, turn them over and cook until the water reaches a boil again.

  Drain them on a surface covered with cloth towels and let them dry well. You can leave them overnight.

• When the scaldatelli are well dried and cold, place them on the oven tray and bake them at 392°F for about 35 minutes, until they are nicely golden.

  Let them cool before consuming.