Gambatesa (Molise) is a village in central southern Italy between Naples and Rome.
Make a soft dough: add the last 1/2 cup of flour slowly and only as needed (The dough should not be stiff), and don't work the dough as if you wanted to make it as elastic as bread dough. Divide the dough into walnut-sized lumps and roll these under your palms into ropes that you shape into rings. (The rings should be 1/2 inch thick and the holes at least 1-1/2 inches across.) Drop the rings a few at a time into a deep pot of boiling water, and remove them when they rise to the surface. Let the rings cool completely, and then bake them in a hot oven until they are golden to golden-brown in color.
Taralli have a strange appearance, produced by the dough being boiled before baking. That is, the rings tend to have one or two smooth depressions running around their lengths. And often they have a strange texture or crunch, crisp but crisp as if they were stale.
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Note: the measurements are all more-or-less.