Taralli Pugliese

Ingredients for 1 servings:

• 1 kg wheat flour, type 405
• 15 g sea salt, finely ground
• 200 ml white wine, dry
• 200 ml water, lukewarm
• 250 ml olive oil, lukewarm

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Italian bread pastries, delicious with wine or just to snack on

Sift flour into a bowl, dissolve salt in the water, add to the flour along with the olive oil and white wine, and mix with a wooden spoon. Knead everything well into a smooth dough and let it rest for at least 30 minutes. Weigh out 10g pieces (you’ll get a feel for the amount over time, so you can do it without a scale). Roll the dough pieces into thin logs, wrap them around two fingers, and form rings. Boil water in a wide pot, let it cool slightly (it shouldn’t boil anymore), and add the dough rings to the water in small batches. When they rise to the top, remove them with a slotted spoon and let them drain on a tea towel. Place on an oiled baking sheet and bake at 180°C for 30 to 35 minutes. Halfway through baking, rotate the tray once to ensure the taralli cook more evenly. If you like them saltier, you can sprinkle them with fine sea salt before baking.