Put flour and semolina in a bowl and mix, then add pecorino, salt, pepper, oil and wine and knead until you get a smooth and elastic dough.
Cover with a clean tea towel and let it sit at room temperature for about 30 minutes.

Resume the dough and start making cords about 1 cm thick and 8-10 cm long.
Then join the ends to create the classic L shape (cursive, lowercase).

As they are ready, arrange the taralli on the baking sheet lined with parchment paper.
Bake for about 20 minutes in a static oven preheated to 220 ° C.

The tarallini with cheese and pepper are ready, let them cool down at least before serving.

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