Whisk together flour, semolina, sugar, pepper, and 1 1/2 teaspoons sea salt.

Stir in white wine and olive oil.

Transfer to a lightly floured surface.

Knead until smooth and elastic, about 2 minutes.

Put dough in a lightly oiled large bowl.

Cover bowl with oiled plastic wrap.

Let stand at room temperature for 1 hour.

Bring 4 cups water to a boil with remaining teaspoon sea salt in a medium pot.

Halve dough, then cut each half into 10 pieces.

Keeping remaining dough covered, roll 1 piece of dough into a 20-inch-long rope on an unfloured surface.

Cut rope into 5 pieces.

Roll each piece into a 4-inch-long rope, connecting ends of each to form a ring.

Transfer to a lightly floured kitchen towel (not terry cloth).

Repeat with remaining dough.

Preheat oven to 350°F with racks in upper and lower thirds.

Oil 2 large baking sheets.

Boil rings in 4 batches just until they float, about 2 minutes per batch.

Transfer with a slotted spoon to oiled baking sheets, arranging rings 1/2 inch apart.

Bake, switching position of sheets halfway through baking, until golden, 35 to 40 minutes.

Transfer to racks to cool completely.