You will need a pasta machine to roll the dough for these classic ring-shaped Italian snacks from the A Vegan Summer in Southern Italy cookbook, but it’s well worth the effort. They’re baked to perfection with a delicate, fragrant scent from fennel seeds.
What you need:
¼ teaspoon dried yeast
3 cups flour
2 teaspoons salt
1 to 2 tablespoons fennel seeds
⅓ cup olive oil
What you do:
- In a small bowl, dissolve yeast in ¼ cup of warm water.
- In a large bowl, combine flour, salt, and fennel seeds. In another bowl, combine ½ to ¾ cup water and oil. Pour water and oil mixture into flour along with liquid yeast, a little at a time. Stir until a dough is formed. If dough is too dry, add a dash more water. If too wet, add a dash more flour. Dough should be soft, but not sticky. Turn onto a floured surface and knead for 10 minutes until smooth.
- Roll dough into a large log and slice width wise. Flatten each piece with your hand. Sprinkle with flour and pass through a pasta machine three to four times on widest setting.
- Stack sheets of dough on top of each other, press down and compress with hands. This will result in less air pockets. Form into a large log.
- Slice off small pieces of dough and roll into 7-inch ropes about width of a pencil. Form into a ring shape. Pinch ends together. Repeat with remaining dough, making even in size. Place on a clean towel.
- Preheat oven to 350 degrees. Heat a large pot of water to a boil. Drop in taralli in batches. Once they rise to surface, remove and place on a cloth or towel to dry.
- Transfer to a baking tray, being careful not to overcrowd. Bake for 30 to 40 minutes, removing once golden brown to brown.