In a large bowl sift the flour and salt, then pour the wine and oil and knead by hand until it forms a smooth and homogeneous dough.
Form a ball, wrap the dough in the plastic wrap and let it rest for an hour.
Place a pot with plenty of salted water on the stove.
While the water is boiling, take the mixture of the loaves, roll it with the palms of your hands. Aim for a diameter of about 1 cm and a length of 8 cm; wrap each loaf on itself in the characteristic shape of the tarallo (you can roll the dough around your little finger, then pinch the two ends together and gently pull the finger).
Dip the taralli in boiling water, 7-8 at a time, and remove them with a skimmer as soon as they come to the surface, placing them immediately on a towel to dry.
While cooking the taralli, preheat the oven to 200 ° C.
Once all the taralli are boiled, transfer them to a dripping pan covered with baking paper and bake them for 30 minutes: your taralli must be colored and dry inside (Tip check this it is recommended that the chef tries one for themselves).
When they are cooked, turn off the oven, open the door halfway and let the taralli cool inside the oven.