Written by: Alessandro – Export Manager
Ingredients for about 45 tarallini:
250 gr of White Whole Flour
70 gr of White Wine
70 gr of Extra Virgin Olive Oil with Rosemary “Tenuta Fragassi”
1 teaspoon of Salt
Let’s put flour, wine, Extra Virgin Olive Oil with Rosemary “Tenuta Fragassi” and salt in a bowl and mix it with a fork. We’re going to knead it on a table as soon as it becomes solid enough.
Bring some water to boil and, in the meantime, knead the dough to form little cylinders of 1 cm diameter and 8 cm length. Join the ends of the cylinder overlaying them to form a ring.
Lay the tarallini in the boiling water, 10 at a time, and as soon as they’ll float on the surface, drain with a skimmer and lay on a backing pan covered with backing paper.
Bake them in the oven at 200°C till they get nicely golden colored as pictured.