Homemade TARALLI recipe

Homemade TARALLI recipe

If you think that preparing taralli at home is impossible, today I will make you think again.

Today we will see how to make traditional flavored and crumbly taralli at home with a few simple ingredients in just 40 minutes.

Taralli (tarallucci or tarallini) are a typical traditional product of southern Italy, particularly Puglia, which in the past was consumed as a substitute for bread.

Their peculiarity is that once the dough has been made – based on flour, water, white wine and extra virgin olive oil – they are first boiled and finally cooked in the oven.

This double cooking allows the taralli to become golden on the surface and have a crumbly and crunchy consistency.

Like any traditional recipe, there are many versions of homemade taralli that even go from family to family both in terms of ingredients and shape.

Today we will prepare homemade taralli in the small and round version with a dough based on flour, water, extra virgin olive oil and wine.

We will also bake taralli with paprika, wholemeal and many other variations.

Homemade Taralli are perfect instead of bread for lunch or dinner but also as a snack during the day or to take to school or the office.

Follow my recipe for homemade Taralli and you will produce crumbly and crunchy Apulian Taralli just like the bought ones.

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  • DifficultyEasy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Serving4/6
  • Cooking methodOven
  • CuisineItalian


31/4 cups all purpose (AP) flour (400 g)
1/2 cup extra-virgin olive oil (140 ml)
1/4 white wine (70 ml)
1/4 cup water (70 ml)
1/2 sachet instant yeast for savory dishes (8 g)
1 teaspoon salt
paprika (to taste)

177,35 Kcal
calories per serving
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  • Power 177,35 (Kcal)
  • Carbohydrates 20,35 (g) of which sugars 0,54 (g)
  • Proteins 3,32 (g)
  • Fat 9,65 (g) of which saturated 1,39 (g)of which unsaturated 0,24 (g)
  • Fibers 0,90 (g)
  • Sodium 194,95 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov




step 1

Pour water, wine, oil and salt into a bowl. Add yeast and flour, sifted together, little at a time and mix. Transfer dough to a lightly floured work surface and continue kneading. You must obtain a smooth and homogeneous consistency (when the dough is ready it no longer sticks to your hands). Divide the dough into two equal parts. Add sweet paprika to a mixture (add paprika according to your taste, I used 1 teaspoon). With another half of the dough we will prepare classic Taralli.

step 2

Now you are ready to shape the taralli. Remove many small pieces of about 15 g each from one of the doughs. Roll each piece to obtain a stick of about 10 cm in length, then roll up on itself and form a ring. Place the taralli on a baking tray covered with baking paper. In the meantime, boil water in a large pot.

step 3

When all the taralli are ready, immerse them a few at a time in the pan with boiling water and drain them as soon as they float to the surface. Place them to dry on a dry cloth. Then transfer the taralli onto a baking tray covered with baking paper and cook in a static oven at 190 degrees for about 30 minutes. When the taralli are cooked, take them out of the oven and let them cool before serving.


It is important to boil the taralli before cooking them in the oven to make them shiny and crunchy, cooking in the oven instead serves to give them friability.

FLOUR: I use Italian 00  flour (double zero) but you can use all-purpose flour. If using AP flour you may need to add a little more wine if it seems too dry.

WINE: use a dry white wine such as Verdeca (Puglian), Soave or Pinot Grigio.

OLIVE OIL: extra virgin olive will give best flavour.

FENNEL SEEDS: this is an optional addition if you prefer you can add in pepperoncino, rosemary, oregano, etc.

WHOLEMEAL TARALLI Ingredients: 130g of buckwheat flour, 140 g of Manitoba flour, 110 ml of white wine, 70 ml of extra virgin olive oil, 4 g of fine salt.


Homemade taralli can be stored in an airtight container for 3 weeks.

Frequently Asked Questions (FAQ)

Can I use a stand mixer?

Yes, you can use a stand mixer with a dough hook attachment to make and knead the dough.

Where Do Taralli Come From?

Taralli are prepared all over Italy but most believe that they originated in the South in Puglia. In Campania they are made with lard and black pepper.

What Are Taralli?

They are almost like a Bread Stick all rolled into one flavored with different flavors usually served with a dip or cheese.

Different Spices To Use

If you prefer plain Taralli you can leave out the spices or you can add your favourites from black pepper, oregano, rosemary etc.

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