Tarallini
These authentic Tarallini are delightfully crisp and flavorful, combining simple ingredients into an irresistibly easy-to-make Italian snack that's perfect for any occasion.
- Yield: 8 - 10 servings
- Prep Time: 30 min
- Cook Time: 30 min
Ingredients
Tarallini
1 Tablespoon Salt
1 Cup White Wine
Optional Seasoning:
2 Tablespoons Fennel Seeds or Fresh Rosemary, finely chopped
Instructions
Prepare the Dough
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together Caputo Chefs "00" Flour, salt, and your preferred seasoning.
- In a separate bowl, combine Olitalia Extra Virgin Olive Oil and white wine.
- Slowly pour the liquid mixture into the Caputo Chefs "00" Flour mixture, stirring continuously until absorbed.
- Transfer the dough to a lightly floured surface and knead for 15-20 minutes, until it is almost smooth and elastic. The dough should bounce back when lightly pressed.
Shape the Tarallini
- Take a small piece of dough about the size of your thumbnail. Roll it into a rope approximately 1/4 inch thick and 2 inches long.
- Form the rope into a ring by joining the ends together and pressing lightly to seal. Place each ring onto a parchment-lined baking sheet.
- Repeat with the remaining dough.
Boil the Tarallini
- Bring a large pot of water to a boil.
- Drop a small batch of tarallini into the boiling water. Gently swirl them to prevent sticking.
- When the tarallini float to the surface, use a slotted spoon to remove them and place them on a kitchen towel to dry. Continue with the remaining tarallini.
- Allow the tarallini to dry completely before baking. They should not be wet.
Bake the Tarallini
- Arrange the dried tarallini on 2 parchment-lined baking sheets.
- Bake for 20-25 minutes, or until slightly golden.
- Turn off the oven and leave the door slightly ajar. Let the tarallini cool completely in the oven.
- Once cooled, store the tarallini in an airtight container. They will keep for about 2 weeks!
- Enjoy your homemade tarallini!
Notes
- Feel free to experiment with different seasonings! While fennel is a classic choice, you can get creative with other flavors based on what you have on hand.
*Photographed by Paul H. Christian