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

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix together Caputo Chefs "00" Flour, salt, and your preferred seasoning.
  3. In a separate bowl, combine Olitalia Extra Virgin Olive Oil and white wine.
  4. Slowly pour the liquid mixture into the Caputo Chefs "00" Flour mixture, stirring continuously until absorbed.
  5. 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

  1. 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.
  2. 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.
  3. Repeat with the remaining dough.

Boil the Tarallini

  1. Bring a large pot of water to a boil.
  2. Drop a small batch of tarallini into the boiling water. Gently swirl them to prevent sticking.
  3. 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.
  4. Allow the tarallini to dry completely before baking. They should not be wet.

Bake the Tarallini

  1. Arrange the dried tarallini on 2 parchment-lined baking sheets.
  2. Bake for 20-25 minutes, or until slightly golden.
  3. Turn off the oven and leave the door slightly ajar. Let the tarallini cool completely in the oven.
  4. Once cooled, store the tarallini in an airtight container. They will keep for about 2 weeks!
  5. 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 

Products Used In The Recipe

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About the Chef



Meet Michele Loffreno



Michele Loffreno

Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.  
 
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.