The Fresh Loaf

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Taralli Pugliesi

Benito's picture

Taralli Pugliesi

Inspired by Tony (CalBeachBaker) I decided to make a batch of taralli this evening.  I made minor changes such as subbing in 10% whole red fife flour and using rosemary and ground peppercorns instead of fennel seeds.  They are really easy to make and quite enjoyable to eat.  I’d reduce the rosemary from 8 g to perhaps 6 g in the next batch as the rosemary was quite strong.

AP flour 260 g

Whole Red Fife 30 g (or any other whole grain or use all AP flour)

Sea salt 7 g

Rosemary 8 g

Ground peppercorns 1.5 g

White Wine 140 g

Olive oil 54 g


Rosemary was a bit too strong, reduce to 6 g and increase the ground peppercorns.


Boil salted water in a large skillet.


Preheat the oven to 375°F with a rack in the center of the oven.


To the bowl of your food processor, add all the dry ingredients (flours, salt, herbs/spices).  Process for several seconds to distribute everything evenly.


With the food processor running drizzle in the oil and wine in a steady stream.  Once all the liquid has been added continue to run the food processor until the the mixture forms a dough.


Remove your dough from the food processor and knead it by hand a few times to smooth it out.  You should have a smooth soft somewhat tacky dough ball.


The recipe makes about 25 Taralli.  If you wish to make them evenly sized you’ll want to weight your dough to determine the weight of each dough you’ll need for each Taralli.  Once you have divided the dough, roll each out with slightly tapered ends.  Form a circle pressing the ends together.


Once the water is boiling, add several Taralli at a time to the pot, each time swirling the water so they don’t stick to the bottom of the pot or to each other.  Don’t add too many otherwise the temperature of the water will fall too much.  I boiled mine in two batches.  The taralli will float at the top of the water once they are ready to be removed.  Using a slotted spoon remove them and place them in a single layer on a kitchen towel to absorb excess water.  


Once they are all done and the oven is ready, bake them at 375°F for 30-35 mins until they are a golden brown.  Let them cool then store them in an airtight container.

 My index of bakes.


Isand66's picture

Great job!  No rosemary for me 😬

Benito's picture

Fortunately they can be made with other herbs or spices that you might actually like!


jo_en's picture

thanks for showing another bake on these! The ingred look so interesting.

I had to read twice and saw that there is no waiting to form the individual pieces and then boil them

That would make it really a quick bake.





Benito's picture

Yes really quick bake, the part that took the longest was cleaning the food processor 😂


GlennM's picture

They look delicious. I will give it a shot this afternoon. Looks to me like you have about 15 or so?  20 grams sound about right?  I have some rye flour righr]t now, I imagine I could use it at about10%?

 I just read it again and you said about 25, so that would be about 12 gr each?

Benito's picture

Yes I made about 25 of them at around 20 g each, the total dough was about 500 g.  Yes you could easily sub rye for the red fife.

geobaker's picture

Could you make them with starter discharge?

Benito's picture

Yes you could try making with starter discard.  You'll have to account for the hydration in your starter and reduce the hydration of the dough by that amount along with the flour contribution from the starter discard.  The acidity of the discard would probably be very nice in these treats.