Taralli pugliesi

Taralli pugliesi

Total: 1 hr 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 31 kcal
, Fat: 2 g
, Carbohydrate: 4 g
, Protein: 1 g


100 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g white flour
100 g durum wheat semolina
2 ¼ tsp salt
2 dl white wine
1 ½ dl olive oil


salted water, boiling
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How it's done


Mix the flour, semolina and salt in a bowl. Pour in the wine and oil, knead to form a soft, smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. under a bowl rinsed in hot water.

To shape

Divide the dough into 8 portions, shape each portion into rolls approx. 8 mm in diameter. Cut into pieces approx. 6 cm long. Shape the pieces of dough into rings.


Cook the dough rings in batches in just-boiling salted water for approx. 4 mins. Remove with a slotted spoon and drain on kitchen towel. Transfer the rings to a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Good to know
Shelf life: Keep cool and dry in an airtight container for approx. 3 weeks.
Tip: Mix 2 tsp each of fennel seeds, finely chopped rosemary, or chilli flakes in with the flour and semolina.

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