The baked tarallucci recipe, without boiling, is made with a simple dough composed of flour, oil, wine, and water. The tarallucci are baked directly in the oven, and by skipping the boiling step, they are just as light and crumbly. I invite you to also try the white wine and anise donuts, the sweet version of tarallucci, and the delicious variation of savory cacio e pepe twists.
You can also make baked tarallucci in various flavors, by adding the ingredients and spices you prefer to the base dough. I have tried 6 versions of baked tarallucci and I guarantee they are all delicious. Here are some suggestions: 1) Pizzaiola flavor with tomato and oregano. 2) Cacio e pepe with grated cheese and black pepper. 3) Chili and garlic powder flavor. 4) With basil pesto. 5) With chopped olives and capers. 6) Turmeric and ginger powder flavor.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 5 oz olive oil (or half olive and half seed oil)
- 6 tbsp dry white wine
- 6 tbsp water
- 1/4 oz instant yeast for savory preparations (1/2 sachet)
- 2 tsp fine salt (1 and 1/2 teaspoons)
Preparation
Pour the olive oil, wine, water, and instant yeast for savory preparations into a large bowl. Mix the liquids and then incorporate the sifted flour with the salt. Knead the mixture, form a dough ball, and let it rest for 15 minutes covered.
Meanwhile, preheat the oven to 350°F and prepare the baking sheet for the tarallucci by lining it with parchment paper.
After the resting time, take the dough ball and knead it for a few minutes on the work surface until it becomes smooth and homogeneous. At this point, you can start shaping the taralli or decide if you want to add some ingredient of your choice.
Divide the dough into 2, 3, or 4 parts and add the ingredients or flavors you have chosen. For example, for the pizzaiola flavor, add half a teaspoon of tomato paste and a pinch of oregano to the base oil dough. Knead again and form the taralli.
Roll out a cord on the work surface, decide the thickness and size of the tarallo, whether small or larger. I make them about 4 inches long and a quarter-inch thick, then close the two ends. The important thing is to make them all the same size for even baking in the oven.
Bake the tarallucci in the oven at 350°F for 20 minutes, until fully golden. Let them cool and serve. They will be fragrant, crumbly, and very tasty. Moreover, they can be stored for many days in a glass jar or plastic food containers.
