Fennel-Taralli with Rice and Buckwheat

Servings: 48
Prep time: 50
Cooking time: 30
  1. Mix the rice flour and the buckwheat flour in a bowl, add the corn starch, the beaten egg, the sugar, the yeast dissolved in a little warm water, oil and a sprinkling of salt. Stir in a little time about 150 ml of warm water and knead until the dough is firm and smooth
  2. Divide the dough in at least fifty pieces that you spread with your hands obtaining about 50 loaves 10 cm long and half a centimeter thick. Then bent each welding the ends and getting the typical form of the taralli. Arrange on at least two large baking sheets lined with parchment paper and let stand for 15-20 minutes
  3. Boil the tarralli (a few at a time) in lightly salted water and as soon as they come up on the surface drain well and place on baking sheets again
  4. Bake the taralli at 180 ° C for about twenty minutes. Let cool thoroughly before eating