Black Pepper Taralli

Recipe from Rocky Maselli

Adapted by Julia Moskin

Updated March 24, 2021

  • Peter DaSilva for The New York Times
Media 1 of 1
Total Time
About 2 hours
Rating
4(260)
Comments
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Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips.  That’s why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper — more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half  the amount in the recipe.  But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread.  Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.  —Julia Moskin

Featured in: Italy’s Answer to Potato Chips? Taralli, of Course

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Ingredients

Yield:4 to 5 dozen

  • 1 ⅓ cups plus 1 tablespoon/250 grams semolina flour or unbleached all-purpose flour

  • 2 cups/250 grams Italian “00” flour or cake flour

  • 1 tablespoon/15 grams kosher salt

  • 3 tablespoons/15 grams black pepper, coarsely ground 

  • ¼ teaspoon/1 gram active dry yeast

  • ⅞ cup/200 milliliters olive oil

  • ¾ cup/175 milliliters white wine

Ingredient Substitution Guide
Nutritional analysis per serving (48 to 60 servings)

10 grams carbs; 82 calories; 2 grams monounsaturated fat; 4 grams fat; 47 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.

  2. Step 2

    Heat oven to 375 degrees, or 350 degrees with convection.

  3. Step 3

    Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about ¼ ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)

  4. Step 4

    Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.

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Ratings

4 out of 5
260 user ratings
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Comments

Julia Moskin

It's not an error, though I know it looks odd. Those flours are different in density so a cup of one weighs more than a cup of the other.

Amy

How can the correct measurement in grams for both the 1 1/2 cups semolina and 2 1/4 Italian 00 flour both be 250 grams?

JC

Can I use something other than wine? There is a food allergy

Stephanie

Great recipe. I made mine 15-16 grams each and baked them at 350 (convection) for 25 minutes. Used 1/3 less pepper than called for and sprinkled lightly with Maldon sea salt.

Nan Dem

Love these, but what to make of the nutritionist info? What is a serving? One?

Nan Dem

Question: do you use whole fennel seeds, or ground? Maybe lightly crushed? Love these taralli, and love fennel, and I really want to try it in this great recipe. Also, if you don’t want to knead and don’t have a stand mixer, some food processors have a dough blade that might be worth trying.

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Credits

Adapted from Rocky Maselli, A16 restaurants

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