Taralli Pugliesi

Reproduced from:
Farrell Monaco,Archaeologist


4 Cups Whole Wheat Flour
1 1/4 Cup Water
1/3 Cup Olive Oil
1/3 Cup White Wine
2 tsp Salt
1 tbsp Fennel Seeds


    1. Preheat your oven to 400 F / 200 C / Gas Mark 6
    2. Mix all of the ingredients above together in a large mixing bowl and knead the wet and dry ingredients together until you have a cohesive ball of dough. You should end up with approximately 1 kg of dough. You may also do this on a cutting board or a clean surface. Let the dough stand for 30 minutes to bind.
    3. Cut the dough into 1/4 sections. On a clean surface or a cutting board, place 1/4 of the dough. There’s no need to dust your work surface as the dough contains enough oil to keep it from sticking to the board.
    4. Begin to roll each piece of dough slowly, back and forth, until you extend the dough outwards to your left and right. You are aiming to achieve a long tube of dough that is about the thickness of your pinky finger… and not as thin as a pencil.
    5. Cutting each tube into 8 cm lengths, as is comparable to Primavera’s archaeologically-sourced image above, wrap each section of dough around your index finger to form a ring. If your dough is resistant, you may choose to pinch the ends of your rings together.
    6. Line the taralli onto a ceramic baking tile or a cookie sheet and bake them for 30-40 minutes until the edges begin to brown.
    7. When the taralli are fully baked, remove them from the oven and let them stand until cool.


This blog entry on Tavola Mediterranea by Farell Monaco was posted on the SCA Cooks website a few weeks ago.  I was intrigued by the simple bite sized unleavened bread rings.  The recipe is very straight forward.  I did find that the dough was springy, and I had some difficulty rolling out the tubes to the desired diameter without them springing back too much.  However they are tasty with the slight Fennel flavor.  My daughter keeps going back for more.  This recipe is a great option for a snack table at events.  Please check out her original blog entry for more information.

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