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Ingredients5 h 5 m servings 26
Original recipe yields 200 servings (200 taralli)
- Dissolve yeast in warm water in a bowl.
- Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
- Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
- Bring a large pot of water to boil over high heat.
- Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
- Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
- Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.
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- Cook's Note:
- Make sure to use baking-specific olive oil, do not use cooking wine, and do not use self-rising flour.
Per Serving: 26 calories; 1 3.4 0.5 0 53 Full nutrition
ReviewsRead all reviews 2
Taralli, or, as we called them in my extended Vaccarelli family, "Tadads" are part of our family identity. Funny how something so small as breadsticks in a brown paper bag from your grandmother...