In a large bowl whisk flour, salt and fennel seeds together, add olive oil and wine combine with a wooden spoon, place on a flat surface and knead for approximately 10 minutes until dough is smooth and elastic.
Place the dough in a bowl and cover with plastic wrap, let rest for 30 minutes.
Pre-heat oven to 400° (200° celsius)
Remove dough and roll out into 2-2 1/2 inch ropes and join the ends together to form a tear drop shape. Place shaped drops on a clean tea towel.
In a large pot of boiling water, add drops a few at a time (depending on the size of the pot) they will sink, so when they have resurfaced remove with a slotted spoon and place on the tea towel. Then move to a cookie sheet lined with parchment paper.
Bake for approximately 20-25 minutes or until golden.
Remove from baking pan and let cool completely before eating. Enjoy!