Taralli pugliesi

Total time: 1hr 45m
Preparation Time: 45m

For 100 piece

Nutritional Information

Contains 31 Kcal, 1g Protein, 4g Carbohydrates, 2g Fat


  • Dough
  • 2.25 tsp salt
  • 400 g white flour
  • 100 g durum wheat semolina
  • 2 dl white wine
  • 1.5 dl olive oil
  • Boil
  • salted water, boiling

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  • Dough

    Mix the flour, semolina and salt in a bowl. Pour in the wine and oil, knead to form a soft, smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. under a bowl rinsed in hot water.
  • To shape

    Divide the dough into 8 portions, shape each portion into rolls approx. 8 mm in diameter. Cut into pieces approx. 6 cm long. Shape the pieces of dough into rings.
  • Boil

    Cook the dough rings in batches in just-boiling salted water for approx. 4 mins. Remove with a slotted spoon and drain on kitchen towel. Transfer the rings to a baking tray lined with baking paper.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
  • Shelf life:

    Keep cool and dry in an airtight container for approx. 3 weeks.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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