Mix the flour and salt in a large bowl. Add the oil, and after the wine in a thin stream while stirring with a wooden spoon. Stir it till you have a homogenous dough.
Knead the dough for 10 minutes on a floured working surface until it is smooth and elastic.
Divide the dough into small pieces – around 15g – and roll them out to ropes about ½-cm thick. Form circles by joining the ends and pressing them lightly together.
Transfer them to baking sheets lined with parchment.
Let them rest for 1 hour in the fridge.
Boil water in a large pot and drop. Drop a batch of Taralli and boil them until they come to the surface. Take them out with a slotted spoon and put them on a surface covered with a kitchen towel to dry.
Preheat the oven to 190°C. Arrange the Taralli on the baking sheets lined with parchment. Bake them for about 40 minutes, or until they are deeply golden.
Take them out of the oven, let them entirely cool down and store them in an airtight container.