Traditional Taralli – Easy & Light version!

Name: Traditional Taralli - Easy & Light version!
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Cuisine: European
Ingredients: Makes about 30 taralli:; 200g flour Manitoba (has more gluten than 00/all purpose); 60g spelt flour; 40ml olive oil; 75ml dry white wine; 45ml lukewarm water; 4g sea salt

by Micaela Harrasser December 7, 2022

December 7, 2022

Today I am sharing this easy and lighter version of taralli, our most beloved savory snack you can enjoy at any time of the day!

The traditional, ‘plain’ version is from Puglia. I am showing a variation of it by adding some spelt flour (more aromatic) and some water. The water reduces the amounts of wine and oil, making them lighter. Other variations include herbs and aromas, commonly fennel seeds, oregano, turmeric, tomato paste etc.

As main source of flour it’s important to use one that has a high gluten content, like Manitoba. We need that dough to be smooth and elastic! If you don’t have a stand mixer, you can definitely make the dough by hand – just mare sure to knead it for at least 10 minutes! Now let’s make some taralli!

[ratings]

Traditional Taralli - Easy & Light version!

Prep Time: 30 min + 90 min rest Cooking Time: 35 min 35 min Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes about 30 taralli:

200g flour Manitoba (has more gluten than 00/all purpose)
60g spelt flour
40ml olive oil
75ml dry white wine
45ml lukewarm water
4g sea salt

Instructions

In a stand mixer, add the flours and salt.
Mix together the liquids, then add them to the dry ingredients.
Keep mixing with the hook attachment for 5 minutes until it gets elastic and doesn’t stick anymore.
Place into a bowl cover with a towel and let it rest for 1h at room temperature.
Make one set of foldings, shape it as a ball, cover with cling film and let it rest for another 30 minutes.
Divide the dough into 15g pieces.
Place a pot with abundant water to boil.
Roll out each piece to 10cm length.
Connect the ends as if it was a ring and transfer to a tray lined with parchment paper.
Repeat until you are done.
Turn the oven to 190C.
Once the water starts boiling immerge about half of them and gently mix with a spatula o that they don’t stick all together.
Once they start floating, collect them and drain them well.
Transfer them back to the baking tray and repeat the boiling with the second batch.
Once all done, place the baking tray in the middle of the oven and cook for 30 minutes, then increase the temperature up to 200C and cook for an extra 5-6 minutes.
Let cool down before serving, and enjoy!