Classic Pugliese Taralli Rings

1. 1

   Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Use the paddle attachment to mix until a ball forms. Switch to the dough hook and knead the dough for 10 minutes.

2. 2

   Line a baking sheet with parchment paper. Bring a large pot of water to a boil over high heat and add the remaining salt. Lay a large, clean cloth on a counter or table.

3. 3

   After kneading, pinch off a walnut-sized piece of dough. Roll it into a rope about 2 1/2 inches long. Shape it into a teardrop, lightly pressing the two ends together to seal into a ring. Repeat with the remaining dough.

4. 4

   Reduce the boiling water to a low boil. Drop the taralli into the water a few at a time. Do not stir; they will sink at first, then float. Lift the floating taralli out with a slotted spoon. Set them on the clean cloth and continue until all the taralli are boiled and drained on the cloth. Transfer them to the prepared baking sheet.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Bake in the preheated oven until the taralli are golden and firm on the outside but still soft inside, about 40 minutes. Cool completely and let rest for at least 1 hour before serving. Wrap in a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

• Calories 54.85 kcal Low Source
• Protein 0.85 g Low Source
• Carbs 6.51 g Moderate
• Total Fat 2.54 g Low Source
• Saturated Fat 0.36 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.0 mg Low Source
• Fiber 0.28 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 0.03 mg Low Source
• Iron 0.42 mg Low Source
• Potassium 0.0 mg Low Source
• Vitamin A 0.08 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Alcohol 🚫🍷