Taralli Recipe
User Reviews
5
Taralli Recipe
Description
The Taralli Recipe uses all-purpose or 00 flour combined with salt, white wine, and extra-virgin olive oil to form an elastic dough. If needed, water is added to bring the dough together. After kneading and resting, the dough is divided into small pieces rolled into short ropes and shaped into rings. These rings are boiled briefly in water until they float, which helps set their shape and improves texture.
After boiling, the taralli are baked at 360°F (180°C) on a parchment-lined sheet until golden and crisp. The final product is crunchy with a slightly chewy center and mild saltiness enhanced by the wine's subtle aroma. Taralli can be enjoyed on their own or paired with cheese and wine.
Accurate measurements using grams are recommended for consistent results, especially with flour, since this recipe is tested by weight. Cup measurements are provided for reference.
Ingredients
- 550 g all-purpose flour approx 4 ½ cups, or 00 flour
- 200 ml white wine approx ⅔ cup
- 120 ml extra-virgin olive oil approx ½ cup
- ½ tablespoon salt sea salt
Instructions
- In a large bowl combine the flour and salt. Slowly incorporate the white wine, followed by the olive oil. If the dough is too dry, add water, a tablespoon at a time, until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Shape it into a ball, transfer it back to the bowl, cover it with cling film and let it rest for about 30 minutes.
- Preheat your oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Cut the dough into small even pieces, about ½ ounce (15 g)each. Roll each piece into a snake about 2-inch (5 cm) long. Join the ends of each piece together to form a small circle or ring. Press the ends together firmly to seal them. Repeat this process with the remaining dough.
- Bring a large pot of water to a boil. Drop a few taralli into the boiling water at a time. Cook them for about 1-2 minutes or until they float to the surface. Remove them with a slotted spoon and place them on a clean kitchen towel to drain excess water. Repeat the process until you have boiled all the taralli.
- Transfer the boiled tarallini to the prepared baking sheet. Bake the taralli in the preheated oven for about 20-25 minutes, or until they turn golden brown and crispy. Keep an eye on them to prevent over-browning.
- Remove the taralli from the oven and let them cool completely on a wire rack, then serve. Store leftover taralli in an airtight container, they will keep well for a week.
Notes
- For accurate results, measure ingredients by weight in grams as the recipe is tested that way.
- US cup measurements are approximate and should be used with caution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 293mg | 12% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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