Position rack to the middle position and preheat the oven to 400°F. Bring a large pot of lightly salted water to a boil.
In a large mixing bowl, add in the flour, salt, olive oil and white wine until the dough is combined.
Move the dough onto a flat surface and knead until the dough is fully smooth, about ten minutes. Form the dough into a ball.
Slice a 3-4 inch thick piece of the dough and then roll it out to about a 1 1/2-2 inch thick rope. Take one end and bring it down to meet the rope, forming a circle, and pinch together. Slice the rope right below where it was pinched, repeat the same steps until you are done with the rope. Form more ropes with the remaining dough and follow the same steps. Place the taralli on a nonstick cookie sheet.
Add about 10 taralli to the pot of boiling water, making sure not to overcrowd. They should sink to the bottom. Occasionally lightly toss them to keep them from sticking to each other. Once they start to float at the top, scoop them out with a slotted spoon and place on a clean kitchen/tea towel.
Once all of the taralli have boiled, place them on a parchment paper lined cookie sheet. Bake in the oven for 40 minutes.
Remove from the oven and let cool before eating. Enjoy with a glass of wine or on their own. Salute and cin cin!