Traditional Taralli Recipe From Puglia Recipe 255

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

TRADITIONAL TARALLI RECIPE FROM PUGLIA RECIPE - (2.5/5)

Steps:

• Cooking Directions 1.In a large bowl, mix the flour and salt. 2. Add the oil and wine, and mix with a fork until the dough forms into a rough mass. 3. Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth. 4. If you want to add any optional spices, knead them into the dough (or divide the dough and add spice to ½ of the dough) - knead well to distribute the spice. 5. Cover the dough and let it rest, along with your arms, for 15-30 minutes. 6. Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4" long (10 cm). 7. Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel. 8. In the meantime, bring a large pot of water to boil. 9. Put 6-10 of the taralli into the boiling water, and when they float to the surface - this will only take 30-60 seconds - remove them with a slotted spoon and place them on a cloth to dry and cool. 10. Tip: Try not to plop one tarallo on top of another when dropping them into the pot, and if they stick to the bottom, give them a gentle nudge with the slotted spoon 11. Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden. 12. Remove and cool on racks. 13. Store in a closed container to keep them crisp, and serve with an aperitivo - they are the a nice accompaniment for the rest of that dry white wine - or pile them into a breadbasket at dinner.