Ingredients

The following ingredients have 48 Servings
  • 3 cups flour (plus an extra 1/3 cup)
  • 1/2 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1½ cups lukewarm water
  • 1½ teaspoon fennel seeds (toasted)

Instruction

  • In a bowl of a stand mixer, with paddle attachement, combine 3 cups of flour, yeast and salt.
  • Add the oil, followed by the lukewarm water.
  • Add the toasted fennel seeds.
  • Scrape down the dough.
  • Switch to dough hook attachment.
  • Add the 1/3 cup of flour.
  • Knead for approximately 6-8 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand.
  • Cover loosely with plastic wrap and tea towel and allow dough to rest for about 30 minutes.
  • Place the ball of dough on an un-floured wooden board.
  • Knead the dough for about 1 minute (if the dough sticks to the wooden board, add a little bit of flour).
  • Pinch about a tablespoon of dough and roll into a rope shape approximately 8 inches long and ¼ inch in diameter (about the size of a pencil). Feel free to adapt any sized ring-shape when you are making these taralli
  • Cut in half and join the two ends together to form an ring.
  • Place the taralli on a clean dishcloth.
  • Bring a large pot of water to boil, then reduce heat so that the water barely simmers.
  • Plunge the taralli in simmering water; 3-4 at a time. Once they surface to the top, remove with slotted spoon.
  • Place on clean dishcloth to drain.
  • Repeat process until all the taralli have been boiled.
  • Place boiled taralli directly on oven grates (if large enough) or on a cookie sheet.
  • Bake in a preheated oven at 375° F for 30 minutes or until golden brown (set oven rack in the center).