Continue beating while adding sugar, oil and milk.
In the bowl of a food processor or in a mixing bowl, sift the flour, baking powder and salt together.
Add egg mixture.
Mix on medium speed until combined. Alternately, you can knead by hand.
Transfer dough to wooden board and knead gently into a ball. Wrap the dough in cellophane and allow to rest for 2 hours at room temperature.
Prepare a pot with boiling water.
Preheat oven to 350° F.
Line a baking sheet with parchment paper.
Divide dough in thirds (keep rest of dough covered while working the thirds).
Flatten the dough with pasta maker attachment (set on number one and on low speed). This is done by folding and re-folding the dough and passing it through the rollers.
Repeat this procedure until the dough is very smooth and shiny (2-3 minutes). Alternately, you can use a rolling pin.
Place flat piece of dough on cutting board and cut into thin long strips. I prefer to make my taralli mini so I cut each third in 10 slices.
Roll each piece of dough and connect the two ends, forming the shape of taralli. Continue until all dough has been formed.
Drop taralli into simmering water. When taralli float to the top, remove with slotted spoon. This will take less than one minute.
Set the boiled taralli on a cookie rack to drain properly.
Repeat this process with the other two thirds of dough.
Place boiled and drained taralli on parchment lined baking sheet.
Bake at 350° F for approximately 25-30 minutes or until golden brown.
I use my food processor and pasta maker attachment of my KitchenAid to complete the kneading process.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.