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Cacio e Pepe Taralli (Italian Pretzel)

Grab a friend because it’s taralli time! Get ready to roll out these circular Italian "pretzels" starting with a basic 5-ingredient dough you can flavor any way you like! Into the simple but sophisticated white wine and olive oil base Chef John grinds up a generous helping of black pepper to make this cacio e pepe edition. After letting the dough rest for 30 minutes, you'll divvy it up into small pieces and roll them into little rings. Then into a pot of boiling water they go, a few at a time, until they float to the top. Chef John dusts them with plenty of freshly grated Parmesan (go Pecorino for the full cacio e pepe experience) before baking them to light golden, crunchy perfection ready for your snack table. Get Chef John's recipe for Cacio e Pepe Taralli.

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