Taralli Molisani

Name: Taralli Molisani
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Molisana
Ingredients: 500 g tipo 0 flour; 125 ml Extra virgin olive oil; 150 ml Dry white wine; 10 g Fine sea salt; 10 g wild fennel seeds; 3 g Black peppercorns; 25 ml Water

Taralli Molisani, also called tarallucci, are traditional crunchy savoury dough rings flavoured with fennel seeds, boiled before baking for a crisp, brittle snap.

🇮🇹Italy· Molise

Prep: 45 min
Cook: 35 min
Total: 80 min
Servings: 8
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 7 gathered

Servings

500 g tipo 0 flour — Italian soft wheat bread flour
125 ml Extra virgin olive oil — robust Molisano olive oil preferred
150 ml Dry white wine — warmed slightly to body temperature
10 g Fine sea salt — standard fine salt
10 g wild fennel seeds — semi di finocchietto, lightly bruised
3 g Black peppercorns — coarsely cracked
25 ml Water — lukewarm, only if dough feels dry

Equipment

•Large mixing bowl
•Large saucepan
•Slotted spoon
•Clean tea towels
•Baking trays
•Baking parchment

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 12 g
carbs: 44 g
fibre: 2 g
protein: 6 g
calories: 310 kcal

Instructions

1
Tip the flour, fine salt, fennel seeds, and cracked black pepper into a large bowl.
2
Pour the olive oil and warmed white wine into the centre of the flour.
3
Mix with a fork until the liquids are absorbed and a rough dough gathers.
4
Turn out onto an unfloured wooden board and knead firmly for ten minutes until smooth.
5
Cover the dough with a clean cloth and rest for thirty minutes at room temperature.
6
Cut the dough into walnut-sized pieces and roll each into a pencil-thick rope fifteen centimetres long.
7
Cross the ends over and press firmly together to seal into a neat ring shape.
8
Bring a wide pan of unsalted water to a gentle, steady simmer.
9
Drop six rings at a time into the simmering water.
10
Lift the rings out with a slotted spoon as soon as they float to the surface.
11
Lay the boiled rings on clean tea towels for fifteen minutes to dry slightly.
12
Transfer to parchment-lined trays and bake at 190°C for thirty-five minutes until golden and thoroughly dry.

Chef's tips

Do not let the dough rest in the boiling water once it rises, or the taralli will become soggy. Ensure the boiled rings dry on cotton towels before transferring them to the oven so they develop their signature brittle snap. Bake until deeply pale golden and light in the hand, which indicates all internal moisture has evaporated.

Ingredient substitutions

wild fennel seeds → crushed dried Molisano chilli flakes for a fiery peppery version
tipo 0 flour → plain all-purpose flour mixed with a tablespoon of fine semolina

Storage

Store in an airtight biscuit tin or sealed jar at room temperature for up to four weeks.

Reheating

If the rings lose their crispness in humid weather, warm them in an oven at 150°C for five minutes and allow to cool completely.

Common mistakes to avoid

•Boiling too many taralli at once, which drops the water temperature and makes the dough gummy.
•Removing the rings from the oven while still soft inside rather than baking them until completely dry and crisp.
•Failing to pinch the overlapping joint firmly, causing the rings to snap open during boiling.

Serving suggestions

Serve in a terracotta bowl with seasoned green olives and aged Molisano pecorino.Offer with thin slices of ventricina or cured capocollo before a meal.Enjoy as a savoury snack alongside a glass of dry Tintilia del Molise red wine.