"Cacio e Pepe" Taralli (Cheese & Pepper Pretzels) - Food Wishes

In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of freshly ground black pepper.

Mix the dry ingredients with a spoon.

Drizzle in 1/4 cup of extra virgin olive oil and 1/4 cup of white wine.

Mix until the dough comes together, then switch to using your hands.

Knead the dough for about 3-4 minutes until smooth and soft, adding more flour if it feels too wet.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Unwrap the dough and divide it into quarters.

Roll each piece into a rope about 10-12 inches long.

Cut each rope into 3 equal pieces, resulting in 12 pieces total.

Roll each piece into a 5-6 inch long rope, twist it, and form it into a ring, sealing the ends together.

Bring a pot of water to a boil and add a pinch of salt.

Boil the rings in batches for a couple of minutes until they float to the surface, using a spatula to prevent sticking.

Drain the boiled rings on a paper towel.

Grate 12 ounces of Parmigiano-Reggiano cheese onto a baking sheet lined with a Silpat.

Toss the boiled rings in the grated cheese, then place them on the cheese on the baking sheet.

Grate more cheese over the top of the rings.

Transfer the baking sheet to a preheated 400°F oven and bake for about 25 minutes until lightly golden and crunchy.

Let the taralli cool completely before serving.

Equipment Needed

Spice Level:

Allergens