sticking. Knead until the dough is smooth & responsive. Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1.25 hours. Break off ap iece of dough the size of a lime & roll it between your palms & fingers to form a rope 46 cm long & as thin as a breadstick. Let each one rest while you roll out the rest (about dozen in all). Cut each piece into 15 cm lengths & conect their ends to form rings about 5 cm in diameter. Press the ends together very firmly; pinch as tighly as necessary, the dough will recover. Set the rings on oiled baking sheets, cover & let rise for 1 hour. Preheat the oven to 180ºC & bring a pot of water to a boil. When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface. Remove with a slotted spoon & drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.