Traditional Italian Taralli
Transport your taste buds to the rustic kitchens of Southern Italy with Traditional Italian Taralli, a timeless crunchy snack infused with the warm aroma of fennel seeds. These ring-shaped delights are crafted from a simple yet flavorful dough of all-purpose flour, dry white wine, and olive oil, gently kneaded to perfection and shaped by hand. What makes this recipe unique is the double-cooking technique: the dough rings are first boiled to achieve their signature chewiness, then baked to golden, crispy perfection. Perfectly balanced with a subtle hint of licorice from the fennel and a savory touch of sea salt, taralli are ideal for pairing with wine, cheese, or as a standalone treat. Whether enjoyed fresh from the oven or stored for later in an airtight container, this authentic Italian snack offers a delightful crunch in every bite. Perfect for gatherings or personal indulgence, Taralli are sure to become your new favorite nibble!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 ml Dry white wine
- 100 ml Olive oil
- 2 teaspoons Fennel seeds
- 1 teaspoon Salt
- 2 liters Water
Instructions
In a large mixing bowl, combine the all-purpose flour, fennel seeds, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients, then pour in the white wine and olive oil.
Using a wooden spoon or your hands, mix the ingredients until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
Divide the rested dough into small golf-ball-sized pieces. Roll each piece into a thin rope, approximately 1 cm (1/2 inch) in diameter and 12 cm (5 inches) long.
Shape each rope into a ring by bringing the ends together and pressing them to seal.
Bring the water to a boil in a large pot.
In batches, boil the taralli rings until they float to the surface, which should take 1-2 minutes. Use a slotted spoon to remove them and let them drain on a clean kitchen towel.
Arrange the pre-boiled taralli on the prepared baking sheets, ensuring they are spaced apart.
Bake in the preheated oven for 25-30 minutes or until golden and crisp.
Allow the taralli to cool on a wire rack before serving or storing them in an airtight container.
Nutrition Facts
Calories |
72 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
