Cartellate

In a small saucepan, gently warm the dry white wine and extra-virgin olive oil over low heat until just warm to the touch, not hot.

In a large bowl, combine the 00 flour and fine sea salt. Gradually pour the warm dry white wine and extra-virgin olive oil mixture into the flour, mixing with a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until it is smooth, elastic, and no longer sticky.