Uncle Larry Adventures

Italian Classics · Puglia

More italian bread recipes

Taralli Pugliesi

Taralli pugliesi: small rings of white wine and olive oil dough with fennel seed, boiled briefly then baked until crunchy.

Taralli Pugliesi

Boiled, baked, addictive

Golden Italian focaccia and crusty bread loaves on a wooden board

The short version

Taralli pugliesi: small rings of white wine and olive oil dough with fennel seed, boiled briefly then baked until crunchy.

Prep
40 min
Cook
30 min
Total
1 hr 10 min
Serves
40 taralli

Ingredients

  • 500 g 00 flour
  • 150 ml dry white wine
  • 120 ml olive oil
  • 10 g salt
  • 1 tablespoon fennel seeds

Instructions

  1. 01

    Make the dough. Mix everything into a firm dough and knead 10 minutes until smooth. Rest 30 minutes.

  2. 02

    Shape rings. Roll pencil-thin ropes, cut into 3-inch lengths and pinch into rings.

  3. 03

    Boil briefly. Drop into boiling water and remove as soon as they float. Dry on cloths.

  4. 04

    Bake. Bake at 400°F for 25–30 minutes until deep gold and hard.

Larry’s rule: Let them cool completely before you judge the crunch. Warm taralli are always a little soft.

Nutrition (estimated, per serving)

Serving
1 serving (about 20 g)
Calories
88 calories
Protein
1 g
Carbs
9 g
Fat
5 g
Saturated fat
1 g
Fibre
0 g
Sugar
0 g
Sodium
123 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/taralli-pugliesi).

Before you cook

What to know about Taralli Pugliesi

What it is

Taralli Pugliesi is a bread recipe rooted in Italian home cooking. This version makes 40 taralli in 1 hr 10 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make the dough, then shape rings, then boil briefly. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g 00 flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 150 ml dry white wine — brings acidity and aroma that balance richer ingredients.
  • 120 ml olive oil — builds the savory foundation and carries flavor through the dish.
  • 10 g salt — supports the dish's balance, texture and regional character.

Smart substitutions

Bread flour can stand in for 00 flour in a home oven. Expect a slightly chewier crust and adjust water only if the dough feels unusually dry.

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Questions Larry gets asked

How long does taralli pugliesi take to make?
About 1 hr 10 min start to finish — roughly 40 min of prep and 30 min of cooking. That yields 40 taralli.
What do you need to make taralli pugliesi?
5 ingredients, starting with 500 g 00 flour, 150 ml dry white wine, 120 ml olive oil. The full list with quantities is on this page.
How do you start taralli pugliesi?
Make the dough: Mix everything into a firm dough and knead 10 minutes until smooth. Rest 30 minutes.
How do you know when taralli pugliesi is done?
Bake. Bake at 400°F for 25–30 minutes until deep gold and hard.
What is the most common mistake with taralli pugliesi?
Let them cool completely before you judge the crunch. Warm taralli are always a little soft.
Can you make taralli pugliesi ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a snack that reheats well.

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Quick answer

What is the difference between sweet and hot Italian sausage?

Sweet Italian sausage is seasoned with fennel and sometimes a little sugar or basil. Hot Italian sausage uses the same base plus crushed red pepper and cayenne. Neither is sugary — 'sweet' just means 'not spicy.' For sausage and peppers, use half of each.

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