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+ servings
Homemade Taralli from Puglia


A delicious savory snack food from Puglia
Course Appetizer, Bread, Snack
Cuisine Italian
Keyword taralli
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 266kcal


  • 250 g all purpose or “00” flour
  • 70 g extra virgin olive oil
  • 50 g water
  • 50 g dry white wine
  • 7 g salt
  • 8 g fennel seeds


  • Place the oil, wine and water in a large mixing bowl and whisk together.
  • Sift the flour into the olive oil mixture.
  • Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
  • Cover the dough and let rest for an hour or more.
  • Take a piece of dough and roll it into a long strip about 1 cm thick.
  • Cut off 10 cm lengths and form each one into an overlapping ring.
    Making taralli from Puglia
  • Pinch each ring to seal the ends.
  • Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
  • Bring a large pot of water to a boil.
  • Place the taralli in the boiling water and cook until they float to the surface.
  • Use a slotted spoon to remove the taralli onto a dish cloth.
  • Let the taralli sit several hours, or even overnight.
  • Preheat the oven to 350ºF.
  • Line the taralli on a baking sheet and bake until golden brown.
  • Serve immediately or store in an airtight container.
    Homemade Taralli from Puglia


Serving: 50g | Calories: 266kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 455mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg