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Nutrition Facts
Serving Size 57 g
(Approx. 24 Servings)
Amount Per Serving
Calories 230 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 35 mg 1%
Total Carbohydrate 29 g 10%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Taralli from Puglia

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
24  People


Recipe makes 24 Servings

2 Lb all purpose flour
1 cup(s) dry white wine, Pinot Grigio or Savignon Blanc
1 cup(s) reserve extra virgin olive oil
1/4 Tsp baking soda
1/4 Tsp kosher salt
1 Tsp dried fennel seeds, slightly crushed or cracked
1/4 Tsp black pepper
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Preheat oven to 350ºF.
Put flour on wooden bread board and make hole in middle.
In a pan, warm wine, oil, baking soda and salt to about 140°F; pour in well in flour and add lightly crushed fennel seeds.
Mix well, then kneed until dough is smooth and elastic. Cover with damp cloth and leave to rest 30 minutes.
Divide dough into about 3 inch pieces and roll into long slim pencil shape about the thickness of little finger.
Cut into lengths of 4 inches, then join ends tightly to create small circles.
Place into boiling water and boil until they rise to surface; remove from water and place on towel to dry.
Place boiled dough on baking tray and bake about 20 to 30 minutes until golden brown. Sprinkle with black pepper.
Chef's note: You can dip taralli in cream cheese and serve with lightly salted cherry tomatoes as a snack.


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