From my great grandmother (nona) to my grandmother (noni) to my dad and now to me, a traditional Italian biscuit recipe has been passed down. These taralli are salty, and if you like, you may also add some freshly cracked black pepper.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs 5 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 200 |
| Yield: | 200 taralli |
Ingredients
- 1 ½ cups warm water, or as needed
- 1 teaspoon active dry yeast
- 7 cups all-purpose flour (such as King Arthur®)
- 7 fluid ounces Chablis wine
- 7 ounces olive oil
- 1 ½ tablespoons fennel seeds, or more to taste
- 1 ½ tablespoons salt
Instructions
- Dissolve yeast in warm water in a bowl.
- Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
- Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
- Bring a large pot of water to boil over high heat.
- Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter “tubes.” Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
- Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
- Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.
- Make sure to use baking-specific olive oil, do not use cooking wine, and do not use self-rising flour.
Reviews
This is the perfect recipe. Brought me right back to making these with my Nonny , I did add cracked black pepper. Delicious
Excellent recipe. Just like my mom made, Thank you
Taralli, or, as we called them in my extended Vaccarelli family, “Tadads” are part of our family identity. Funny how something so small as breadsticks in a brown paper bag from your grandmother’s house could bring back such important memories. My grandparents, Rose and Frank Vaccarelli, were from Bari, Italy. The only difference in our recipe is that we make them with “spry” (as written on the old recipe) or, Crisco, instead of oil. In our family, the argument is who likes them crispy or soft.
Recipe yields good biscuits but recipe owner should know that Nona is feminine singular… None is feminine plural… Noni is masculine plural while Nono is masculine singular. Gotta get that straight lest you want the Italian Grammer Gods to get angry.