Taralli Pugliesi
Ingredients
Taralli
- 550g of plain flour
- 10g of fine sea salt, as needed
- 120g of extra virgin olive oil
- 200g of dry white wine
Method
1
Combine the flour and salt in a large bowl. Pour over the oil in a thin stream while stirring with a wooden spoon. Do the same with the wine – stir until absorbed
2
Transfer the dough to a floured working surface and knead for 10 minutes, until smooth and elastic – it should bounce back when lightly pressed. You can also do this in a stand mixer using the hook attachment
3
Take a small piece of dough – the size of a large olive– and roll it out to a rope about ½-cm thick. Join the ends – press lightly so they stick together – to form a circle. Transfer it to a baking sheet lined with parchment. Repeat with the remaining dough
4
Bring a large pot of water to a boil. Drop a small batch of tarallini in the water and wait until they come back to the surface. Drain them with a slotted spoon and ease them on a tray covered with a kitchen towel. Repeat with the rest
5
Preheat the oven to 190°C. Arrange the tarallini on two baking sheets lined with parchment. Bake them for about 40 minutes, or until deeply golden
6
Remove them from the oven and let them cool completely. Store them in an airtight container
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Taralli Pugliesi
