Sift or whisk the flour, baking powder and salt in a bowl. Set aside for now.
Whisk the eggs together in the bowl of a stand mixture for 2-3 minutes.
Continue beating while adding the sugar, oil, and milk.
Add the dry ingredients to the egg mixture. Use a dough hook to knead until it starts forming a dough ball. Initially, the mixture may appear crumbly. Remove the dough hook and continue kneading the dough directly in the bowl until it comes together. The resulting dough should be soft but not tacky.
Transfer the dough to a wooden board and knead gently into an 8-inch log. Wrap the dough in cellophane and allow it to rest for 20 minutes at room temperature.
Bring a pot of water to a boil, then reduce to a simmer.
Divide the dough into fourths (keep the rest covered while working). Flatten each portion using a pasta maker set on the lowest setting (corresponding to the widest opening) and low speed. Repeat this procedure a few times until the dough is smooth and shiny. Alternatively, use a rolling pin.
Cut the flat dough (about 6-7 inches long) into ½-inch strips. To create tarallini, roll each piece of dough and pinch the two ends to form a small taralli shape.
Drop the taralli into simmering water. Remove them from the water as soon as they float to the top.
Place the boiled taralli on a cookie sheet lined with a tea towel. Repeat the same process with the rest of the dough. Allow the boiled taralli to air dry for 15 minutes.
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Transfer the boiled and airdried taralli to the parchment-lined baking sheet. Bake at 350°F (175°C) for approximately 25-30 minutes or until they turn golden. The longer they stay in the oven, the crispier they get.
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Notes
Before baking, it's important to simmer the taralli in water briefly. This helps them develop their characteristic texture and also gives them a shiny appearance.
It's important to cover the dough that is waiting to be shaped to prevent it from drying out. This helps maintain the dough's moisture and pliability, resulting in better shaping and texture for the taralli. Once the dough is shaped into rings, there is no need to cover it.
Shaping the taralli may require time and patience, but it's essential to ensure they are similar in size. Consistent sizing helps the taralli to bake evenly, ensuring a uniform texture and appearance.
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.