5 from 21 votes
Taralli Recipe
Taralli are small Italian rings made from flour, white wine, olive oil, and salt. The dough is kneaded, rested, shaped into small rings, briefly boiled until they float, then baked until firm. The result is a crispy, golden snack with a light bite and subtle savory flavor from the wine and oil.
Prep Time
5 mins
Cook Time
30 mins
Additional Time
30 mins
Servings:
12
Calories:
261 kcal
Course:
Appetizer
Cuisine:
Italian
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.
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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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 261
% 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.