Black Pepper Taralli
Updated March 25, 2021
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1⅓cups plus 1 tablespoon/250 grams semolina flour or unbleached all-purpose flour
- 2cups/250 grams Italian “00” flour or cake flour
- 1tablespoon/15 grams kosher salt
- 3tablespoons/15 grams black pepper, coarsely ground
- ¼teaspoon/1 gram active dry yeast
- ⅞cup/200 milliliters olive oil
- ¾cup/175 milliliters white wine
Nutritional analysis per serving (54 servings)
82 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.
- Step 2
Heat oven to 375 degrees, or 350 degrees with convection.
- Step 3
Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about ¼ ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)
- Step 4
Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.
Private Notes
Comments
It's not an error, though I know it looks odd. Those flours are different in density so a cup of one weighs more than a cup of the other.
How can the correct measurement in grams for both the 1 1/2 cups semolina and 2 1/4 Italian 00 flour both be 250 grams?
Can I use something other than wine? There is a food allergy
All the recipes I found in Italian did not include yeast. I do wonder why it's included here.
I never tasted these before but I thought they turned out great, no problems with stickiness. I weighed them out at 8 to 9 grams. They are small but prettier and neater than the ones I looked up online. I used half as much pepper plus TBSP of fennel. Very nice, I could have handled more pepper but half will probably be a crowd pleaser.
Made these and they tasted great, but I'd love a video to better explain the shaping. Mine looked nothing like those uniformly adorable little curls, ranging instead from doughnut to beehive. The recipe also makes many more than stated if you follow the weight recommendations. Which is a happy surprise, but you still might want to update the recipe to reflect that.
Advertisement