Best Cacio E Pepe Taralli Savory Italian Pretzels Recipes

Authentic Taralli image

Provided by Buckwheat Queen

Time 2h35m

Yield 60

Number Of Ingredients 4

4 cups all-purpose flour
½ teaspoon fine sea salt, divided
¾ cup olive oil
¾ cup dry white wine

Steps:

Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g

Taralli Italian Pretzels image

Provided by Annamaria Settanni McDonald

Time 1h

Number Of Ingredients 8

2 tsp dry yeast
1/2 c warm water
2 Tbsp dry white wine
2 c all purpose flour
1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 c olive oil, extra virgin
dash(es) fennel seeds (optional)

Steps:

1. Dissolve yeast in water. Sift flour, salt and pepper onto mixing board.
2. Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour. Knead for 10 minutes, the dough will be stiff.
3. Place in oil coated bowl, turn to coat, cover with towel and let rise until doubled in bulk.
4. Preheat over to 350 degrees.
5. Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together.
6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of parchment paper.
7. Brush with olive oil and bake 350 degrees on parchment paper lined cookie sheets, turning a few times during baking until light to medium golden brown and crisp. 12-15 minutes. Let pretzels cool and store in an air tight container.