for family meals :
recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some excellent
recipes and information. Well worth visiting.
you would like to visit his website <click
pkg.(2 1/2 tsp) dry yeast
1/2cup warm water (105º to 115ºF)
3 cups all-purpose flour
1 cup semolina flour
2 tbsp fennel seeds
2 tsp salt
3/4 cup dry white wine
1/2 cup olive oil
a bowl, combine the yeast and warm water. Let
sit for 5 minutes. The mixture will appear to
a large bowl, stir together both flours, fennel
seeds, and salt. Add the yeast mixture, wine,
and olive oil. Stir to form a soft dough.
the dough to a lightly floured surface and knead
until smooth and elastic, about 10 minutes.
Shape the dough into a ball. Oil a bowl. Place
the dough into the bowl and turn once to coat.
Cover and let rise in a warm place until double
in size, about 1 hour.
the dough to a floured surface and cut into
8 pieces. Work with one piece at a time. Pinch
off a small piece about the size of a walnut.
Using the palms of your hands, roll the dough
until it stretches into a 4" long rope.
Shape the dough into a ring and pinch the ends
together to seal. Repeat with remaining dough.
a large pot 3/4 full of water to a boil. Add
the rings, a few at a time, and cook until they
rise to the surface, about 1 minute. Using a
slotted spoon, transfer them to a towel to drain.
the rings on an oiled baking sheet. Bake until
golden brown and crisp, about 45 minutes.
off the oven and open the door slightly. Leave
rings in oven another 10 minutes. Transfer to
a wire rack to cool. Store in a container for
up to 2 weeks.
2001-2002 Sandra Laux