List of Ingredients
- 3 1/3 CUPS of Italian 00 flour
- 1/3 CUP of extravirgin olive oil
- 2 TBSP. of fennel seeds
- 1 of egg
- Powdered yeast for savory baked goods
- Pepper
- Salt
Method
To make taralli with fennel, first place the flour on a pastry board or kitchen mixer and combine with 1 tsp yeast, the fennel seeds, 1 tsp salt, and a pinch of black pepper. If kneading by hand, combine all dry ingredients first, then make a well, crack the egg into the center, add the oil and knead together for a few minutes to a stretchy, bread-like dough. To achieve the correct texture, gradually add approximately 1 cup warm water.
Knead thoroughly for a few minutes, then cover with film and set aside to rest for 30 minutes.
Form the dough into long, thin strands (1/2” thick, 10” long). Pinch together the ends of each strand to form large taralli shapes, or form into another shape of your choice: a traditional pretzel shape, for example.
Cover the taralli with a towel and set aside to rest for 10-15 minutes.
Then, arrange on a baking tray lined with parchment paper, brush with water, and bake at 400°F for approximately 20 minutes. Allow to cool before serving.