Ingredients Jump to Instructions ↓

  1. 2 1/2 ts Dried yeast

  2. 1 c Dry white wine, warmed

  3. 1/2 c Olive oil

  4. 3 3/4 c Unbleached all-purpose flour

  5. 1 ts Salt

  6. 1 1/2 ts Fennel seeds -

  7. 2 ts Cracked black peppercorns

  8. 10 minutes. Stir in the olive oil & add then add the flour, salt, fennel/pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from

  9. 1 to 1 1/4 hours. Break off ap iece of dough the size of a lime & roll it between your palms & fingers to form a rope

  10. 18" long & as thin as a breadstick. Let each one rest while you roll out the rest (about 12 in all). Cut each piece into 6" lengths & conect their ends to form rings about 2" in diameter. Press the ends together very firmly; pinch as tighly as necessary, the dough will recover. Set the rings on oiled baking sheets, cover & let rise for 1 hour. Preheat the oven to

  11. 350F & bring a pot of water to a boil. When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface. Remove with a slotted spoon & drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.


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