5 eggs
3 1/2 to 4 c. flour
1/2 c. oil (olive)
3/4 tbsp. whole black pepper
1 tbsp. salt
1 tbsp. fennel
1 pkg. yeast
1 1/2 tsp. baking powder
1 or 2 jiggers of brandy

Put black pepper and fennel in blender and give it a whirl until pepper is chopped but not fine. Beat eggs until fluffy, slowly add oil and very slowly add brandy (brandy will cook eggs if you add it too fast). Mix into flour-yeast, salt, pepper and fennel and baking powder. Add to egg mixture and when it gets too thick for mixer put on dough hooks and add flour and knead until dough is as bread dough.

If you don't have dough hooks dump dough on floured board and knead until shinny. Cut off pieces of dough, roll into a rope, thickness of a marker. Cut off 6 to 8 inches. Make circle. After all dough is used up drop each taralle in boiling water. Make sure they come to top - boil 2 or 3 minutes. Put on towel to dry. Slit around edge. Bake at 350 degrees until golden.