Put all the ingredients in a food processor and pulse until the dough is sticky. Be careful with the liquids, add them slowly. The dough must be sticky. Put the dough aside and cover with a damp kitchen towel.
Put a pot with water to boil and the oven to 200°C/400°F.
Now take the dough and make many walnut seized balls. Wet your hands, the dough is very sticky. Roll these balls into a stick and close the ends to form a ring shape. Through them one after the other into the boiling (and previously salted) water. Continue until the dough is finished.
The taralli in the boiling water will pop up one after the other. Take them out with a skimmer and transfer them on a towel, that they can dry from the water. Do the two works – shaping the taralli and getting them out of the boiling water – together.
Put a parchment paper on a baking sheet and transfer the taralli from the towel on the baking sheet. You won't put more than 25 per time. Transfer in the oven and bake them for around 15 to 20 minutes, until golden. Take them out and let them cool on a cooling rack. Do that until all are baked.
Store the taralli in an airtight container after they are completely cool.
If you prefer the taralli without wine, just substitute with water.
You can use any kind of spice like chili, fennel, poppy seeds, leave them plain, almonds and pepper together and much more variations.
If you like the taste of lard, substitute the olive oil with it. The taste will be even more rustic.