Name: Noni's Taralli
Prep time: 30 min
Cook time: 30 min
Total time: 4 h 65 min
Yield: 200 taralli
Ingredients: 1 ½ cups warm water, or as needed; 1 teaspoon active dry yeast; 7 cups all-purpose flour (such as King Arthur®); 7 fluid ounces Chablis wine; 7 ounces olive oil; 1 ½ tablespoons fennel seeds, or more to taste; 1 ½ tablespoons salt

Ingredients

200

Original recipe yields 200 servings

The ingredient list now reflects the servings specified

1 ½ cups warm water, or as needed
1 teaspoon active dry yeast
7 cups all-purpose flour (such as King Arthur®)
7 fluid ounces Chablis wine
7 ounces olive oil
1 ½ tablespoons fennel seeds, or more to taste
1 ½ tablespoons salt

Directions

Step 1

Dissolve yeast in warm water in a bowl.

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Step 2

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.
Step 3

Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
Step 4

Bring a large pot of water to boil over high heat.
Step 5

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.
Step 6

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.
Step 7

Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
Step 8

Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

Cook's Note:

Make sure to use baking-specific olive oil, do not use cooking wine, and do not use self-rising flour.

Nutrition Facts

Per Serving:

26 calories; protein 0.5g; carbohydrates 3.4g; fat 1g; sodium 52.6mg. Full Nutrition

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Cook's Note:

Nutrition Facts