The ultimate crunchy, savory bites.
4 cups AP flour
1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 teaspoon coarsely cracked black pepper
1 teaspoon fennel seeds
7 oz dry white wine
1⁄2 cup extra virgin olive oil
- Mix flour, salt, rosemary, black pepper, and fennel seeds in a large bowl.
- Use your hands to burrow a hole in the middle.
- Pour in the wine and olive oil.
- Mix with a wooden spoon from the center out.
- When the dough becomes too thick for the wooden spoon, pour out onto a lightly floured workspace and knead until the dough is soft and smooth, about 10 minutes.
- Cover dough with a bowl or wrap with cling wrap and allow to rest for at least 30 minutes at room temperature.
- Working in quarter portions, roll the dough into cigar thickness, cutting 1 cm pieces with a knife or pastry cutter.
- Then, roll each piece thinner, about the size of a thick pencil, 5” long, and attach the 2 ends kneading the ends back and forth together lightly with your fingertips until there is no seam.
- Repeat until you’ve finished shaping all the taralli.
- Preheat the oven to 400°F.
- Bring a large pot of water to boil.
- In batches, boil the taralli until they float to the top.
- Remove with a spider onto a kitchen towel–lined baking sheet and allow to dry.
- Once dry, transfer to a baking sheet lined with parchment paper, sprinkle with a few pinches of Maldon salt, and bake for 20-25 minutes or until lightly browned. Rotate the pan halfway through.
- Allow to cool and store in an airtight container at room temperature.
- These are good for up to a month.
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