Authentic Italian Taralli Recipe di Mamma Nonna (2024)

This authentic Italian Taralli Recipe yields a lightly sweetened, unleavened snack food with a crispy texture achieved through boiling and baking the ring-shaped dough.

Growing up in an Italian household, taralli have always been a big part of my food journey. Some might even say that I have a taralli obsession.

Taralli are more than just a great snack; they are a family tradition, a connection to my roots.

If you are of Southern Italian descent like me or have a friend with an Italian grandmother, chances are you know what taralli are and how irresistible they can be.

If you’re unfamiliar, think small, handmade, ring-shaped treats with a texture like a breadstick. You can enjoy taralli in various flavors like traditional fennel, anise, and black pepper. These can be sweet or savory, with or without yeast, with endless variations.

Today, I’m sharing an updated version of a family recipe for a simple yeast-free, alcohol-free taralli my maternal grandmother would make. These have a unique chalky, dry texture and make the perfect snack food to enjoy any time of the day.

Ingredients

• Egg: Provides structure and moisture to the dough, contributing to the binding of ingredients.
• Sugar: Adds just a touch of sweetness to the taralli, balancing the flavors and enhancing the overall taste.
• Olive oil: Infuses a rich, fruity flavor and contributes to the texture of taralli, providing a slight crispiness. I prefer to use extra virgin.
• Milk: Enhances the moisture content of the dough, contributing to the tenderness of the final product.
• All-purpose flour: The main dry ingredient, serving as the base for the dough and providing structure.
• Baking powder: Acts as a leavening agent, helping the taralli achieve a light, fluffy texture.
• Salt: Just a pinch balances the sweetness, heightens other flavors and is essential for overall flavor harmony.

How to make

You can make this simple taralli recipe using a stand mixer, food processor, or the old-fashioned way by kneading the dough on a wooden board. My preferred method for this recipe is the stand mixer, and I have updated the recipe accordingly.

• Combine dry ingredients: Sift 250 grams of all-purpose flour (1¾ cups), ¾ teaspoon of baking powder, and a pinch of salt in a mixing bowl. Set aside for now.
• Prepare the wet ingredients: Whisk two eggs (room temperature) together in the bowl of a stand mixture for 2-3 minutes. Continue beating while adding 2 tablespoons of sugar, 2 tablespoons of olive oil, and 2 tablespoons of milk.
• Mix the dough: Add the dry ingredients to the egg mixture. Use a dough hook to knead until it starts forming a dough ball. Initially, the mixture may appear crumbly. Remove the dough hook and continue kneading the dough directly in the bowl until it comes together. The resulting dough should be soft but not tacky.

• Knead and rest: Transfer the dough to a wooden board and knead gently into an 8-inch log. Wrap the dough in cellophane and allow it to rest for 20 minutes at room temperature.
• Prepare for boiling: Bring a pot of water to a boil, then reduce to a simmer.
• Divide and flatten the dough: Divide the dough into fourths (keep the rest covered while working). Flatten each portion using a pasta maker set on the lowest setting (corresponding to the widest opening) and low speed. Repeat this procedure a few times until the dough is smooth and shiny. Alternatively, use a rolling pin.
• Shape the taralli: Cut the flat dough (about 6-7 inches long) into ½-inch strips. To create tarallini, roll each piece of dough and pinch the two ends to form a small taralli shape.

• Boil and drain: Drop the taralli into simmering water. Remove them from the water as soon as they float to the top. Place the boiled taralli on a cookie sheet lined with a tea towel. Repeat the same process with the rest of the dough. Allow the boiled taralli to air dry for 15 minutes.
• Preheat and bake: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Transfer the boiled and airdried taralli to the parchment-lined baking sheet. Bake at 350°F (175°C) for approximately 25-30 minutes or until they turn golden. The longer they stay in the oven, the crispier they get.

You will notice there is very little moisture in this dough, and the final product, when done correctly, will be very light, airy, and crunchy. They have a unique chalky texture similar to egg taralli.

Tips

• Before baking, it’s important to simmer the taralli in water briefly. This helps them develop their characteristic texture and also gives them a shiny appearance.
• It’s important to cover the dough that is waiting to be shaped to prevent it from drying out. This helps maintain the dough’s moisture and pliability, resulting in better shaping and texture for the taralli. Once the dough is shaped into rings, there is no need to cover it.
• Shaping the taralli may require time and patience, but ensuring they are similar in size is essential. Consistent sizing helps the taralli to bake evenly, ensuring a uniform texture and appearance.

FAQ

More taralli recipes

Italy boasts an abundance of sweet and savory taralli recipes, each reflecting distinctive variations influenced by various regions and family traditions.

For those with a sweet tooth, try making glazed egg taralli. I have two variations of this recipe. Both versions feature a crisp sugar glaze, making them ideal for savoring during festive Italian Easter celebrations.

To differentiate them, I describe my friend’s recipe as Easter Taralli and my mom’s as Glazed Egg Taralli.

For a savory treat, try making fennel taralli. Once again, I have two distinct variations available to you. One highlights the crispy texture of traditional fennel taralli, while the other shares a family recipe for soft fennel taralli, offering a delightful contrast in flavors and textures.

Recipe origins

Isn’t it interesting how we often name specific recipes after the person who prepares them?

As you might have guessed, Mamma Nonna was my maternal grandmother. Her many grandchildren affectionately addressed her as Mamma Nonna.

Hence, I’ve documented this recipe as a tribute to her.

Originating from Benevento in Italy’s Campania region, my maternal grandmothermigrated to Montreal, joining thousands in pursuit of a better life.

Like most Italian grandmothers, cooking and baking came naturally. Recipes were handed down from generation to generation by cooking and baking together.

Measurements were described as “handfuls” and “as much flour as necessary.”

Following Mamma Nonna’s passing, I remember conversing with my mom, emphasizing the importance of preserving our Italian traditions.

We decided to document as many recipes as possible, starting with my mom’s mostaccioli cookies and this taralli recipe— a treat my Nonna always made for me during our weekly visits.

Unfortunately, there was a bigger plan for my mom.

Although we never completed our special project, we did manage to document some cherished recipes, including this one.

A noteworthy detail about this family recipe is my grandmother’s use of approximately a teaspoon of Brioschi. For those unfamiliar, Brioschi is an antacid, adding an intriguing element to the recipe. In my version, I’ve made a substitution using baking powder.

As my family and I continue to enjoy these dishes, we not only taste the flavors of my family’s past but also celebrate the enduring spirit of those who have shaped our culinary journey.

★★★★★ If you have made this taralli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Italian Cookies

Recipe

I originally published this post on October 14, 2014. and republished it on November 2, 2017, and again on February 1, 2024, with updated content, photos, and a video.