Steps
- Mix 550g of double-zero flour, 10g of fine salt, and 120g of extra-virgin olive oil until crumbly. Add 200g of dry white wine; knead on the counter for 10 minutes.
- Roll small pieces into ropes ½in / 1cm thick and 4¾in / 12cm long. Overlap and press the ends together into rings.
- Preheat the oven to 375°F / 190°C. Boil the rings in small batches in a pot of water. Lift out as soon as they float and drain on a clean cloth.
- Transfer to parchment-lined baking sheets. Bake for about 40 minutes, until golden and crisp, then cool completely.