In a large mixing bowl, sift together flour and salt. Set aside.
In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs on medium-high speed for 4-5 minutes.
Add the sugar and the oil.
On low speed, add about ⅓ of the flour mixture.
Switch to dough hook and incorporate the remainder of the flour.
Knead for approximately 10 minutes.
Form into a log; wrap dough in plastic wrap and let it rest for at least 30 minutes at room temperature (I will usually place a tea towel over the top).
Cut dough into 5 pieces (work with one piece of dough at a time; keep the rest of the dough covered).
With thumb and forefinger, pinch the middle to create a hole. Slowly enlarge the hole, while forming a donut shape.
Continue to form the rest of the dough.
Bring a large pot of water to a 200°F (what we want is really hot water with a couple of bubbles escaping from the surface).
Place the taralli in the water and remove with slotted spoon once they rise to the top (about 3-4 minutes). Make sure they do no stick to the bottom of the pot.
Place on clean tea towel.
Repeat process until all the taralli have been boiled.
Place boiled taralli directly on oven grates or on a parchment lined cookie sheet.
Bake in a preheated oven at 425° F (220° C) for 5 minutes; then reduce to 400° F (200° C) for another 10 minutes; reduce again to 375° F (190° C) for another 10 minutes and finally to 350° F (175° C) for another 10-15 minutes, until cracked, golden brown and light to the touch (set oven rack in the center). If you find they are getting too dark, place a sheet of aluminum foil loosely over the top.
Remove from oven once golden colored.
Cool completely before glazing.
The glaze is the simple combination of a few tablespoons of freshly squeezed lemon juice and confectioners sugar. Whisk together and brush over taralli. 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.