Italian taralli

    1 hour 10 min

    Taralli are traditional Italian bread rings, great to serve as quick snack or nibble with wine or your favourite drink. Traditional of the South but very popular all over the country, they do not have yeast, just flour, oil and white wine. In order to get crisp, you'll need to boil them first and then bake.

    4 people made this

    Makes: 1 kg

    • 1kg plain flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 250ml extra virgin olive oil
    • 300ml warm white wine

    Prep:20min  ›  Cook:40min  ›  Extra time:10min resting  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place the flour on a work surface and mix with salt and sugar. Add water and wine, a little at a time, working in to the flour to make a ball. Knead on the surface for a few minutes to make a smooth dough.
    3. Take a small ball of dough, make a 1cm thick rope and bring the ends together to form a small ring. Transfer on a floured surface and proceed the same way with remaining dough.
    4. Bring a large pan of water to the boil. Add the rings, a few at a time and cook until they float, 5 to 6 minutes. Remove with a slotted spoon and drain on kitchen paper in one layer. Make sure they are not overlapping or they will stick. Gently pat dry and transfer to a baking tray lined with parchment.
    5. Bake in the preheated oven for 30 minutes or until golden on both sides. Turn over half way through baking.
    6. Remove from oven and cool completely before serving.


    Store in a paper bag or airtight container; they will last for a week.


    This is the classic recipe. You can add the traditional Italian fennel seeds, chilli, or your favourite herbs and seeds.

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