Puglian scaldatelli, delicious elongated taralli typical of Puglia made with a few quality ingredients that make them an excellence of Italian cuisine.
Puglian scaldatelli have a double cooking process, first boiled and then baked until they reach a nice golden color.
In the recipe, you will find the classic process for preparing the dough and the one with the Thermomix.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 24/25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Puglian Scaldatelli:
- 4 cups all-purpose flour
- 0.75 cup dry white wine (at room temperature)
- 0.5 cup extra virgin olive oil
- 2 tsp fine salt
Tools for Puglian Scaldatelli:
- 1 Bowl
- 1 Pan large
- 1 Kitchen Scale
Steps for Preparing and Cooking Puglian Scaldatelli:
Classic Dough:
In a bowl, place sifted flour, add salt and mix well, then gradually add dry white wine and extra virgin olive oil, work the mixture initially with a spoon, then when it starts to combine, place it on a lightly floured board and work it with your hands until you obtain a smooth and homogeneous mixture, cover it with plastic wrap and let it rest at room temperature for 30 minutes.
Dough with Thermomix:
Put all ingredients in the bowl, 10 sec. speed 4, then KNEAD for 2 minutes.
Transfer the mixture onto the board, form a dough ball, cover with plastic wrap, and let it rest for 30 minutes.
Formation and Cooking of Scaldatelli:
After the resting time, take the mixture and divide it into pieces of approximately 1.25 oz, take a small piece of dough and form a roll about 10.5 inches long, join the two ends and place it on the board, repeat the same process with all available pieces of dough.
In a large non-stick pan, place water and a little salt, bring it to a boil, and when the water boils, add the scaldatelli, when they float to the surface, turn them over and cook until the water returns to a boil, remove them and place them on a cotton cloth to dry well, you can leave them overnight.
Place the Puglian scaldatelli on a non-stick baking sheet and bake in a preheated oven at 390°F for 30/35 minutes, until golden brown, turning them halfway through cooking.
Allow to cool before consuming.
Tips:
Store the scaldatelli in an airtight tin box so they don’t become humid and lose their crispness.
For the version with fennel seeds, add 2 tsp of fennel seeds to the ingredients.
