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A close up of taralli in a bowl
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5 from 1 vote

Taralli Pugliesi

Taralli or Tarallini Pugliesi are a delicious little snack from Puglia. Crunchy and crispy made with white wine, flour and olive oil. Add your favourite herbs and spices and serve them with drinks for an Italian aperitivo!
Prep Time30 mins
Cook Time40 mins
Resting time30 mins
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: Italian
Servings: 80 - 90 Taralli
Calories: 21kcal
Author: Emily Kemp


  • 2 cups Italian 00 flour (290g) can also use all-purpose flour
  • cup dry white wine (140ml) cold
  • cup olive oil (60ml)
  • 1 teaspoon sea salt flakes plus extra for boiling
  • 1 tablespoon fennel seeds (optional)


  • Put the flour, salt and fennel seeds in a large mixing bowl and mix until combined.
  • Make a well in the centre of the flour and pour in the white wine and olive oil. Using a fork start incorporating the flour into the liquid until a rough dough forms.
  • Knead the dough for around 10 minutes then wrap in plastic wrap (cling film UK).
  • Bring a large pot of salted water to a boil. Pinch a small amount of dough (about 1 tsp) and roll it into a small rope about ½ cm thick (⅕ inch) and 3 inches long.
  • Form a small bagel shape by folding one end over the other and lightly press the ends to join them. Repeat with the rest of the dough until you have formed all of the Taralli.
  • Preheat the oven to 375F (190C) and line a baking tray with parchment paper.
  • In batches, boil them in salted water until they float to the surface (about 20-30 seconds), remove them with a slotted spoon and place them on a clean dish towel to drain.
  • Once you’ve boiled all of the taralli lay them on a lined baking tray and bake them for 30-35 minutes until golden brown and crispy.
  • Let cool then serve.



  • Flavour variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.
  • Don't use too much flour - when rolling the Taralli try to use as little flour as possible. The dough should be tacky but not stick to your hands.
  • Use salt - salt is an important ingredient for flavouring the Taralli so don't skip it!
  • Storage - the taralli will keep well in an airtight container for 3-4 weeks.


Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg