Ingredients
The following ingredients have 30 Servings
- 1 egg
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 tbsp milk
- 1 cup all purpose flour (scant)
- 1/2 tsp baking powder
- pinch salt
Instruction
- In a small bowl, beat the egg.
- Continue beating while adding sugar, oil and milk.
- In the bowl of a food processor or in a mixing bowl, sift the flour, baking powder and salt together.
- Add egg mixture.
- Mix on medium speed until combined. Alternately, you can knead by hand.
- Transfer dough to wooden board and knead gently into a ball. Wrap the dough in cellophane and allow to rest for 2 hours at room temperature.
- Prepare a pot with boiling water.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Divide dough in thirds (keep rest of dough covered while working the thirds).
- Flatten the dough with pasta maker attachment (set on number one and on low speed). This is done by folding and re-folding the dough and passing it through the rollers.
- Repeat this procedure until the dough is very smooth and shiny (2-3 minutes). Alternately, you can use a rolling pin.
- Place flat piece of dough on cutting board and cut into thin long strips. I prefer to make my taralli mini so I cut each third in 10 slices.
- Roll each piece of dough and connect the two ends, forming the shape of taralli. Continue until all dough has been formed.
- Drop taralli into simmering water. When taralli float to the top, remove with slotted spoon. This will take less than one minute.
- Set the boiled taralli on a cookie rack to drain properly.
- Repeat this process with the other two thirds of dough.
- Place boiled and drained taralli on parchment lined baking sheet.
- Bake at 350° F for approximately 25-30 minutes or until golden brown.