Homemade Taralli are irresistible, we love them as they are fantastic substitutes for bread or crackers and are very crunchy. You can also serve them to accompany an aperitif or as an appetizer along with cheeses and cured meats. My husband is of Apulian origin, my father-in-law was originally from Corato, and my mother-in-law lived in Puglia for many years and learned many traditional recipes. When they moved to Veneto, she continued to prepare many traditional Apulian recipes that I had the chance to taste. You can knead the Apulian taralli by hand in a bowl or use a stand mixer. I prepared them traditionally, but homemade Apulian taralli can also be made with the addition of fennel seeds or chili pepper. Now let’s see how to make homemade taralli, and if you try them, let me know. Barbara
Here are some other delicious Apulian recipes:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Taralli
- 4 cups all-purpose flour
- 0.8 cups semolina flour
- 0.5 cups extra virgin olive oil
- 0.9 cups white wine
- 1 pinch salt
How to make Homemade Taralli
Pour the flour and semolina into the bowl of the stand mixer, add the wine and extra virgin olive oil, and mix with the dough hook until the dough is smooth and elastic. If necessary, add a little flour or a few drops of water.
If kneading by hand, pour the ingredients into a bowl and knead with your hands until you have a compact ball. Then, transfer it to a floured surface and continue kneading until you achieve a smooth and homogeneous dough.
Form small ropes about 0.5 inches thick and 5 inches long, and close them into rings like the classic taralli shape.
Bring a large pot of salted water to a boil, then add the taralli a few at a time and cook them until they float to the surface. Let them dry slightly on a towel.
Place them on a baking sheet lined with parchment paper, spaced apart.
Bake them in a preheated static oven at 356°F for about 40 minutes or until golden brown. When the Homemade Taralli are ready, take them out and let them cool before serving.
How to Store Homemade Taralli
Keep them in a bag for a few days, and you can also freeze them.
