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Crunchy Italian snack rings called Taralli

Read the recipe in Italian



55 Calories per portion

For about 60 taralli

00 Flour 550g

Dry white wine 200g

Extra virgin olive oil 120g

Fine salt 10g

Taralli Calories

Difficulty: Medium

Preparation: 60 minutes

Cooking: 50 minutes

Servings: 60 pieces

Cost: Very low


How to make Taralli

To prepare the taralli, start by mixing the ingredients in a bowl or, if you prefer, in a stand mixer with a hook attachment. Add the flour, salt 1 and oil 2 and mix briefly until you get a crumbly mixture 3.

Now add the wine 4, mix everything together 5 and transfer the mixture onto a floured surface to work it by hand for about ten minutes 6.

After this time, tear off pieces of dough and shape them with your fingertips to form a thick 1 cm long cylinder of about 12 cm 8. Then, fold the ends over each other to form a ring-shaped tarallo. Keep in mind that with these ingredients and this method, you will get about 60 taralli 9. Meanwhile, boil a pot of water.

As you shape them, place the taralli on a baking sheet lined with parchment paper 10. When you have shaped all the taralli, immerse a few pieces at a time in the boiling water using a slotted spoon 11. As soon as they rise to the surface, they are ready to be drained on a tray lined with a clean cloth; continue to cook all the other taralli 12.

Transfer the taralli to a baking sheet lined with parchment paper 13 and bake in a preheated static oven at 190°C for about 40 minutes 14. Here are your taralli, enjoy 15!


Taralli can be stored for a few days if tightly sealed in a bag.
Freezing is not recommended.
Once the dough is ready, it is best to use it immediately.


Flavor your taralli with your favorite spices: black pepper, fennel seeds, or chili pepper. If you prefer aromatic herbs, add some oregano or rosemary. Finally, challenge yourself by using black olive paste, dehydrated onions or tomato paste with oregano. Given the moisture content of the two pastes, be careful about the amount of wine you add to the dough.