Taralli Pugliesi (Fennel and Black Pepper)
Crunchy little Puglian rings, boiled then baked, with fennel seed and black pepper. Perfect with a glass of something cold.
- Time2 hr
- LevelMedium
- Costabout £0.17 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, fine salt, fennel seeds and pepper in a large bowl. Add the wine and olive oil and stir until it comes together into a rough dough.
- 2
Knead on a worktop for 5 minutes until smooth and firm. Cover and rest for 30 minutes.
30 min - 3
Heat the oven to 180°C (160°C fan). Break off pieces the size of a walnut and roll each into a rope about 12 cm long and as thick as a pencil. Pinch the ends together to make a ring.
- 4
Bring the water and 2 tbsp salt to the boil in a large pan. Drop in the taralli in batches and lift them out with a slotted spoon as soon as they float, about 1 to 2 minutes. Dry them on a clean tea towel.
- 5
Lay the taralli on lined baking trays and bake for 40 to 45 minutes, swapping the trays halfway, until golden and very crisp.
40 min - 6
Cool completely on a rack. They will crunch up further as they cool. Keep in a tin for up to 2 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.