Taralli pugliesi, also known simply as taralli, are an unleavened dough snack typical of Apulia, baked to a crisp. Taralli are shaped like small rings, called Tarallucci, but also have a larger elongated oval shape. The dough is made from durum wheat flour, white wine, oil and salt, often flavoured with fennel seeds.
Ideal as an apéritif or just as a daytime snack.
Makes about 30 Taralli | Preparation time: 30 mins + 3 to 4 hrs drying | Cooking approx: 40 mins
- Remilled Durum Wheat Semolina’s Flour: 500 g
- Extra Virgin Olive Oil (EVOO): 120 ml
- Dry white wine: 100 ml
- Salt: a tablespoon
- Fennel seeds: a heaped tablespoon
Make a well with the sifted flour, slowly pour in the white wine, then the oil, a pinch of salt and the fennel seeds, mix first with a fork and then start kneading the dough with your hands until it is soft and of a homogeneous consistency.
Cover with cling film or a kitchen cloth and let the dough rest in a warm, dry place for 30 minutes.
Now start forming the taralli by taking a small portion of dough and rolling it into the shape of a breadstick about 10 cm long and about 1 cm in diameter; proceed in this way until the dough is finished.
Form an oval and close it by overlapping the two ends, sealing them by squeezing them with your finger.
Bring a large pot of salted water to the boil, immerse the taralli about 3-4 at a time, remove them from the water as soon as they rise to the surface.
Place them on a kitchen towel and leave them to dry for 4 hours.
Preheat the oven to 200°C/ 400 F/Gas 6.
Arrange the taralli spaced out on a baking tray lined with baking paper. Bake in a preheated, static oven for about 30 minutes or until golden brown. If they are still slightly moist, leave them in the oven for a few more minutes.
Allow Taralli to cool down completely on a wire rack before serving.