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Betty Bossi Koch-Center
How it's done
Mix the flour, semolina and salt in a bowl. Pour in the wine and oil, knead to form a soft, smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. under a bowl rinsed in hot water.
Divide the dough into 8 portions, shape each portion into rolls approx. 8 mm in diameter. Cut into pieces approx. 6 cm long. Shape the pieces of dough into rings.
Cook the dough rings in batches in just-boiling salted water for approx. 4 mins. Remove with a slotted spoon and drain on kitchen towel. Transfer the rings to a baking tray lined with baking paper.
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
|Shelf life:||Keep cool and dry in an airtight container for approx. 3 weeks.|
|Tip:||Mix 2 tsp each of fennel seeds, finely chopped rosemary, or chilli flakes in with the flour and semolina.|
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