Taralli, a traditional Italian snack, are small ring-shaped crackers that you will fall in love with the first time you taste them. In fact, you won’t be able to stop eating them. These tiny savory treats from Puglia, in southern Italy, are a staple during happy hour with friends. Curious about what taralli are or looking for the best taralli recipe? They are simple to make with ingredients you may already have in your pantry. Let’s dive into how to make taralli!
These baked treats, a classic Italian taralli snack, are made with only a few simple ingredients: flour, water, white wine, and extra virgin olive oil. Of course, you may encounter some tasty variations with fennel seeds, sesame, oregano, red pepper, or dried onion flakes, all of which enhance a basic dough. The ingredients are kneaded until a smooth dough is formed, which is then rolled out into ropes. The ends of the ropes are joined together to form a ring shape; they are then boiled and baked.
WHICH IS THE ORIGINAL RECIPE?
Are you wondering what the original recipe is? This here is the most common one that everyone agrees upon. Different from the ones in the past, today’s version has plenty of variations.
How to Make Taralli: A Step-by-Step Guide
Making taralli is a simple yet rewarding process. Start by sifting the flour into your stand mixer or a large bowl. Add salt and extra virgin olive oil, then mix until the mixture becomes granulated. Gradually increase the mixer speed to medium (speed 2 or 3) and slowly add white wine until fully incorporated. For added flavor, you can mix in fennel seeds, chili pepper, or your favorite spices.
Once the dough is smooth, knead it by hand until it’s elastic and soft. Wrap the dough in plastic wrap and let it rest for 20-30 minutes. If it’s hot, refrigerate the dough to keep it cool.
Next, cut walnut-sized pieces of dough and roll each one into a 2.5-inch (6 cm) rope. Work quickly to prevent the dough from getting too warm. If the dough cracks, knead it again with a little water, and then proceed. Form the ends of the ropes into small rings and press to seal. Place them on a parchment-lined baking tray.
If it’s warm out, refrigerate the taralli for 1 hour to help maintain their shape. Meanwhile, bring a pot of salted water to a boil. Gently drop 10-12 taralli at a time into the water, stirring without touching them. Once they float to the surface (about 1 minute), remove them with a skimmer and place them on a tray lined with a clean tea towel. Repeat until all taralli are boiled.
Let the taralli rest for 4-5 hours, or overnight if you have the time. The more they rest, the better their texture and flavor. If you’re in a hurry, you can bake them immediately. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, until golden. Once baked, allow them to cool completely before enjoying.
Tips for Perfect Taralli Every Time
- Unless you boil them in salt water, taralli won’t become fragrant;Â
- Wine is essential, so you can’t replace it with anything else. Use top-quality dry white wine. If you really can’t use it, substitute water, but your taralli will lose their traditional taste;Â
- You have only red wine? Well, instead of light golden taralli, you will have pinkish ones;Â
- Let them sit for at least 5 hours, or overnight before baking. This will guarantee the right texture, they won’t get stale or too crunchy;Â
- Make them small as they are more delicious and easier to eat than bigger ones. In fact, they are even tastier. It is not a silly thing; shape does make a difference.
- Set the temperature to 340°F (170°C) if you have a convection oven, increase the temperature by 50°- 68°F (10 – 20°) in a static oven and carefully check for doneness;Â
- If they are too hard, you may have cooked them too long, or the dough was too dry. Next time, add a little more water as your type of flour may soak up more water than what I use in my recipe. You may need to adjust the quantity of wine and oil with the use of other types of flour as well;
- If you fancy a particular flavor, use dried herbs, Tomato, or olive paste go well with the recipe. If you use a liquid ingredient, adjust the quantity of water: the dough should result in a smooth and elastic dough. You can always add more flour.Â
Why are taralli a unique snack?
The ingredients are simple and traditional, but one essential step makes taralli from Puglia stand out: they are boiled in plenty of salted water before being baked. This step gives them a unique fragrance that you won’t get if you skip it. Try making them both ways—boiled and unboiled—and decide which version you like best!
The Most Popular Variations of Taralli Recipe
There are several variations of the classic taralli recipe, each adding a unique twist to the traditional dough.
Fennel: Fennel seeds are added to the dough, giving the taralli a fresh, aromatic flavor that’s both fragrant and slightly sweet. This version is perfect for those who enjoy light, herbal notes in their snacks.
Chili: Dried chili peppers are incorporated into the dough for a spicy kick. This version adds a deep, fiery flavor that pairs perfectly with the crisp texture of the taralli, ideal for those who like a little heat in their treats.
Perfect occasion for eating TARALLI?
Because they are super yummy and just like potato chips, once you have opened the bag, you can’t stop eating them! In Italy, they are a popular children’s snack, often enjoyed during a morning break at school. For adults, they make a delightful appetizer, especially when paired with red wine for a delicious aperitif alongside cheese, spicy mushrooms, olives, or other savory treats. Taralli are also a great pairing during meals; place them in a nice basket along with bread when you have guests over for dinner. They will be a lovely addition to the table.
How Can You Store it?
To keep your taralli fresh and delicious, store them in an airtight container or a ziplock bag at room temperature. They’ll stay good for several days if properly sealed, maintaining their crisp texture and rich flavor. However, it’s best to avoid freezing them. Freezing can cause them to lose their distinctive aroma and delicate fragrance, which are key to their appeal. If you’ve made a large batch, consider sharing them with friends and family—they make a fantastic gift and are best enjoyed fresh!
How to Make Taralli—Crunchy Crackers
Ingredients
- 2½ cup all-purpose flour
- ½ cup dry white wine
- 1 tbsp olive oil
- 1 tsp salt
Extra Ingredients
- 3 tbsp red pepper flakes
- 3 tbsp fennel seed
Instructions
- Sift the flour into the bowl of your stand mixer, a KitchenAid, or in a big bowl if you don’t have one. Add salt and oil.
- Combine well until it forms a granulated mixture. First, start on a low speed and then increase the speed to 2 or 3.
- Add the wine to the flour mixture until well combined.
- Remove the dough from the bowl, and knead it until a smooth and elastic dough.
- Wrap it in plastic wrap and set aside for about 20-30 minutes. If it’s hot out, put the dough in the fridge.
- Cut walnut-sized pieces of dough and roll them out into 2.5-inch (6cm) ropes. Work quickly so the dough doesn’t get too warm. If everything is ok, you should have smooth ropes without any cracks.
- If they fall apart, knead the dough again with a splash of water and set aside for a little time, then starts rolling out again.
- Join the ends of the ropes to form a sort of small ring, press to seal.
- Place them on a parchment-lined baking tray.
- If it’s hot out, refrigerate your taralli for about 1 hour (they won’t get flat).
- In the meantime, bring the water to a rolling boil and add coarse salt.
- Cook about 10 or 12 taralli at a time: Drop them into the water.
- Stir the water with a wooden spoon without touching the taralli, just whirl the water.
- As soon as the taralli float on the surface (it takes about 1 minute), take them out with the skimmer and place them onto a tray lined with a clean tea towel; repeat the process until you have cooked all the rings.
- Let them rest for at least 4-5 hours before baking them. The more they rest, the better they are. They may also be set aside in a cool place overnight, but that depends on the time you have. If you are in a hurry, bake them right away.
- Transfer the taralli onto a parchment-lined baking tray.
- Preheat the oven to 375°F (190°C) and place the tray on the middle rack. Bake them for about 20-25 minutes or until light golden.
- Take them out of the oven and be patient; let these delights cool down completely before eating.
Da provare sicuramente!