Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they're boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring!

Recipe Summary

1 hr
35 mins
30 mins
2 hrs 5 mins
12 taralli


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.

  • Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).

  • Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.

  • Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.

  • Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

Chef's Notes:

If you don't have kosher salt, just use half the amount in fine salt.

Feel free to add any other flavors to the dough before kneading.

For a more authentic cacio e pepe feel, swap Parmesan cheese out for Pecorino Romano.

Nutrition Facts

77 calories; protein 2.4g; carbohydrates 8.4g; fat 3.3g; cholesterol 2.9mg; sodium 211.6mg. Full Nutrition