Taralli Pugliesi Recipes

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Steps:

• Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm.
• Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum.
• Tear off a piece and roll it into a cord about 1 cm (
• Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel.
• Preheat the oven to 400 degrees F.
• Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.