How to make it
6 steps. Take it one step at a time.
Combine the flour, salt, and fennel seeds
In a large mixing bowl or on a clean work surface, combine the flour, salt, and fennel seeds. Create a well in the center.
Pour the olive oil and dry white wine
Pour the olive oil and dry white wine into the well. Gradually incorporate the flour until a dough forms. Knead the dough for about 10 minutes until it is smooth, elastic, and no longer sticky.
10 minCover the dough with a clean cloth and let it rest
Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.
30 minPinch off small pieces of dough
Pinch off small pieces of dough and roll them into ropes about 1cm (1/2 inch) thick and 8-10cm (3-4 inches) long. Join the ends to form a small ring (tarallo).
Bring a large pot of water
Bring a large pot of water to a boil. Drop the taralli in batches into the boiling water. When they rise to the surface, remove them with a slotted spoon and place them on a clean kitchen towel to dry for several minutes.
Preheat your oven
Preheat your oven to 200°C (392°F). Arrange the dried taralli on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they are golden brown and very crunchy.
25 min
A little kitchen wisdom
Traditional Taralli are boiled before being baked to create their signature crunchy, crumbly texture. Ensure the dough is well-kneaded to develop the structure.
