Authentic Taralli

Recipe View In a stand mixer, combine flour, 1/4 teaspoon salt, olive oil, and white wine. Mix with the paddle attachment until a ball forms (approximately 3-5 minutes).

Recipe View Switch to the dough hook and knead the dough for 10 minutes to develop a smooth and elastic texture.

Recipe View Line a baking sheet with parchment paper and set aside.

Recipe View Bring a large pot of water to a vigorous boil over high heat. Add the remaining salt to the boiling water. Prepare a large, clean cloth on a counter or table for draining the taralli.

Recipe View Once kneading is complete, pinch off a walnut-sized piece of dough. Roll the dough into a snake about 2 1/2 inches long. Form a teardrop shape and gently press the two ends together to seal them into a ring. Repeat with the remaining dough.

Recipe View Reduce the boiling water to a gentle simmer. Drop the taralli into the water a few at a time. Avoid stirring; they will initially sink and then float to the surface. Remove the floating taralli with a slotted spoon and place them on the prepared cloth to drain. Continue until all the taralli have been boiled and drained.

Recipe View Transfer the boiled taralli to the prepared baking sheet.

Recipe View Preheat the oven to 350 degrees F (175 degrees C).

Recipe View Bake in the preheated oven until the taralli are golden brown and firm on the outside, yet still slightly soft on the inside, about 40 minutes. Check for doneness by tapping; they should sound hollow.

Recipe View Allow the taralli to cool completely on the baking sheet. Once cooled, let them rest for at least 1 hour before serving to allow them to fully crisp up. Wrap with a clean cloth or store in a paper bag at room temperature for up to 1 week.