Learn how to make taralli at home with just 4 ingredients - Crunchy and crispy, this classic Italian snack is absolutely delicious!
Italian Taralli also called Tarallini, are a delicious finger food snack traditionally from the Puglia region, and popular everywhere in Italy.
Taralli have a shiny golden surface and they have a crumbly and slightly crunchy texture, making them the perfect little snack to enjoy on its own or served alongside a glass of wine or cocktails.
These little donut-shaped savory cookies have become a hit all over Italy and you can now find them in specialty food stores and markets worldwide.
But honestly, making taralli at home is easier than you think!
The process is very straightforward, and all you need are some super basic ingredients.
Follow this authentic Italian taralli recipe, and I promise you'll never buy store-bought taralli again!
What are Taralli?
Italian taralli are a type of savory snack originating from the region of Puglia in Southern Italy. They are small, ring-shaped baked bread snacks.
Taralli crackers are typically made with the most basic ingredients, such as flour, water, olive oil, and salt.
Sometimes additional ingredients like fennel seeds, black pepper, or chili flakes are added to enhance the flavor.
The dough is traditionally shaped into small rings, which are first boiled and then baked in the oven.
This cooking process gives them a unique texture that is both crumbly and slightly crunchy.
In Puglia, taralli are a hugely popular local food. Locals love making them at home or grabbing some from nearby bakeries.
In Italy, we love to eat tarallini alongside a glass of wine or enjoy them on their own as a tasty snack.
Italian tarallini are also often served with cured meats and cheeses, as part of a classic Italian aperitivo platter.
Like many Italian recipes, taralli crackers are made with the most simple ingredients.
To make the most of this traditional Italian snack, pick the best-quality ingredients you can!
Here are the 4 ingredients you need to make tarallini:
- Flour: You can use Italian 00 flour or 0 flour. Alternatively, use all-purpose flour.
- Wine: You'll need white wine for the recipe, I like to use a dry white wine such as Pinot Grigio or Sauvignon Blanc.
- Extra-virgin Olive oil: Use good-quality extra-virgin olive oil to enhance the flavor of the tarallini.
- Salt: I always recommend adding a generous pinch of sea salt to the dough for the best result.
Classic taralli cookies are delicious as they are, but you can play with the ingredients and try these other flavors:
- Chili: Add a generous pinch of chili flakes to the dough for spicy taralli.
- Fennel seeds: for the most classic flavored taralli, add 2-3 tablespoons of fennel seeds to the dough.
- Rosemary: Add 1-2 tablespoons of finely minced fresh rosemary to the dough for the most aromatic crackers.
- Pizza: Simply add 2 teaspoons of tomato paste and 1 tablespoon of dried oregano to the dough for pizza-flavored taralli!
How To Make Taralli
Making taralli at home is super easy and so much fun!
Best of all, you don't need any special kitchen equipment or cooking skills.
Follow these four simple steps, and before you know it, you'll be snacking on crunchy, irresistible tarallini.
Scroll down until the end of the post for the full printable recipe.
STEP 1. In a bowl mix together flour, and salt then whisk in the wine and olive oil. Knead the dough until it becomes smooth and elastic, then let it rest for 30 minutes.
STEP 2. Cut the dough into small even pieces, then roll each piece into a snake about 2 ½ inches long. Twist the ends around your finger to seal it into a ring-like shape.
STEP 3. Place the taralli into boiling water and boil for 2 minutes, then, with the help of a slotted spoon, transfer them onto a clean kitchen towel.
STEP 4. Bake in the oven for 30 minutes then let them cool completely and serve.
Store your homemade taralli in an airtight container, they will keep well for up to a week.
More Italian Aperitivo Recipes To Try
- Polpette - Italian Meatballs
- Mozzarella in Carrozza (Fried Mozzarella Sandwich)
- 3-Ingredient Parmesan Cookies
- Easy Homemade Mozzarella
- Tomato Confit Bruschetta with Ricotta & Basil Pesto
- Bruschetta with Caramelised Pears & Grana Padano Riserva
- Asparagus Frittata
- Authentic Italian Potato Frittata
Did You Try This Recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
- 550 g all purpose flour or 00 flour, approx 4 ½ cups
- 200 ml white wine, approx ⅔ cup
- 120 ml extra-virgin olive oil, approx ½ cup
- ½ tablespoon sea salt
- In a large bowl combine the flour and salt. Slowly incorporate the white wine, followed by the olive oil. If the dough is too dry, add water, a tablespoon at a time, until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Shape it into a ball, transfer it back to the bowl, cover it with cling film and let it rest for about 30 minutes.
- Preheat your oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Cut the dough into small even pieces, about ½ ounce (15 g)each. Roll each piece into a snake about 2-inch (5 cm) long. Join the ends of each piece together to form a small circle or ring. Press the ends together firmly to seal them. Repeat this process with the remaining dough.
- Bring a large pot of water to a boil. Drop a few taralli into the boiling water at a time. Cook them for about 1-2 minutes or until they float to the surface. Remove them with a slotted spoon and place them on a clean kitchen towel to drain excess water. Repeat the process until you have boiled all the taralli.
- Transfer the boiled tarallini to the prepared baking sheet. Bake the taralli in the preheated oven for about 20-25 minutes, or until they turn golden brown and crispy. Keep an eye on them to prevent over-browning.
- Remove the taralli from the oven and let them cool completely on a wire rack, then serve. Store leftover taralli in an airtight container, they will keep well for a week.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.