Taralli Pugliesi Recipe

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Sift the all purpose flour into a large mixing bowl, then add the salt and stir. Then add the white wine and olive oil and knead by hand for several minutes until it forms a smooth and homogeneous dough. If you are adding any additions to your taralli for flavoring, like red pepper flakes or fennel seeds, work them in now.
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Form the dough into a ball, wrap it in plastic wrap and let it rest for an hour.
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Place a pot filled with water on the stove over medium heat. Add some coarse salt to the water.
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While the water is heating, form the taralli. First cut off a small piece of dough of about 15 grams. Roll the piece into a log of about 8 cm long and then shape it into a ring with the two edges slightly overlapping and then pinch together gently so that it keeps it shape. Place each taralli on a cookie sheet lined with baking paper. Repeat until you have used all the dough.
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Now that the you have brought the water to a boil, drop 7-8 taralli into the pot of water and remove them with a skimmer or slotted spoon as soon as they come to the surface, this will just take a few seconds. Place them immediately on a clean tea towel to dry.
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Preheat the oven to 200 °C.
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Once all the taralli have been boiled, transfer them to a drip pan or cookie sheet covered with parchment paper and bake them in the preheated oven for 30 minutes. The taralli should be golden brown on the outside and dry on the inside. The chef can try one to make sure they are cooked through.
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When they are cooked, turn off the oven, open the door halfway and let the taralli cool inside the oven until they cool to room temperature. They are now ready to serve!

Ingredients

Instructions