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boiled Taralli

ingredients

servings

30

Extra virgin olive oil

200 grams

Iodized salt

1 spoon

Water

400 grams

Soft wheat flour

1000 grams

Bakery products from Italy - Puglia

boiled Taralli

boiled Taralli

vegan with gluten

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

boiled Taralli

All we can be missing in the house but no boiled bagels are good snacks and brittle, if you start eating are one leads to another as lupins

boiled Taralli step 1

step 1

I prefer the soft wheat flour 0 because it is not nervous is applied with ease.

boiled Taralli step 2

step 2

In a bowl we put the flour with salt, oil, and warm water, pour gradually knead the dough for a 'Oretta if it is not nice soft add another bit of water.

boiled Taralli step 3

step 3

The dough should be nice and smooth and soft, if you have the mixer takes a few minutes.

boiled Taralli step 4

step 4

After working the dough, cut into small pieces and the pasta formed of sticks and seal in the shape of bagels or if you have the maker let them work less.

boiled Taralli step 5

step 5

Arrange the biscuits on a board covered with of the towel and finished pasta.

boiled Taralli step 6

step 6

Bring water to a boil in a large pot, after which add a lot of bagels, but be careful: when there are bagels water should not boil.

boiled Taralli step 7

step 7

After a few minutes you will see that will begin to come to the surface, with a colander collect cookies and place them on a dry cloth detached and arrange them one by one in a non-stick baking pan.

boiled Taralli step 8

step 8

You can put these next to each other. Bake in hot oven at 250g for more than half an hour, they have browned.

boiled Taralli step 9

step 9

A tip: the oven must be switched on half an hour before, must be ventilated and you can put two pans boiled bagels always keep them covered so they do not form a crust.

boiled Taralli step 10

step 10

If you like you can add in the mixture of fennel seeds, pepper and many other spices, the base is always the same.

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