Inspired by Tony (CalBeachBaker) I decided to make a batch of taralli this evening. I made minor changes such as subbing in 10% whole red fife flour and using rosemary and ground peppercorns instead of fennel seeds. They are really easy to make and quite enjoyable to eat. I’d reduce the rosemary from 8 g to perhaps 6 g in the next batch as the rosemary was quite strong.
AP flour 260 g
Whole Red Fife 30 g (or any other whole grain or use all AP flour)
Sea salt 7 g
Rosemary 8 g
Ground peppercorns 1.5 g
White Wine 140 g
Olive oil 54 g
Rosemary was a bit too strong, reduce to 6 g and increase the ground peppercorns.
Boil salted water in a large skillet.
Preheat the oven to 375°F with a rack in the center of the oven.
To the bowl of your food processor, add all the dry ingredients (flours, salt, herbs/spices). Process for several seconds to distribute everything evenly.
With the food processor running drizzle in the oil and wine in a steady stream. Once all the liquid has been added continue to run the food processor until the the mixture forms a dough.
Remove your dough from the food processor and knead it by hand a few times to smooth it out. You should have a smooth soft somewhat tacky dough ball.
The recipe makes about 25 Taralli. If you wish to make them evenly sized you’ll want to weight your dough to determine the weight of each dough you’ll need for each Taralli. Once you have divided the dough, roll each out with slightly tapered ends. Form a circle pressing the ends together.
Once the water is boiling, add several Taralli at a time to the pot, each time swirling the water so they don’t stick to the bottom of the pot or to each other. Don’t add too many otherwise the temperature of the water will fall too much. I boiled mine in two batches. The taralli will float at the top of the water once they are ready to be removed. Using a slotted spoon remove them and place them in a single layer on a kitchen towel to absorb excess water.
Once they are all done and the oven is ready, bake them at 375°F for 30-35 mins until they are a golden brown. Let them cool then store them in an airtight container.