18 May 2026
Black Pepper Taralli are traditional savoury Italian snack rings, known for their crisp bite, olive oil richness, and distinct cracked pepper flavour. They are typically shaped into small rings, briefly boiled to gelatinize the surface, and then baked until dry & crunchy. This alcohol-free version uses MORCOTE® 00 Pizza Flour to create a smooth, elastic dough with excellent shaping tolerance. Ideal for pizzerias, savoury snack packs, bakery counters, cheese boards, antipasti platters, and premium hospitality service.
18 May 2026
• MORCOTE® 00 Pizza Flour – 1000g
• Water (room temperature to slightly warm) – 360g to 380g
• Extra Virgin Olive Oil – 250g
• Fine Sea Salt – 20g
• Black Pepper (coarsely cracked specifically) – 12g
In a Dough Mixing: In a spiral mixer or planetary mixer fitted with a dough hook, combine MORCOTE® 00 Pizza Flour, fine sea salt & coarsely cracked black pepper. Mix briefly to distribute the pepper evenly through the flour. In a separate jug, vigorously whisk the water & olive oil until temporarily emulsified. Pour this liquid emulsion into the dry ingredients. Mix on slow speed for 2 minutes until the dough comes together, then mix on medium speed for 5–7 minutes until the dough becomes smooth, elastic, and slightly firm. The dough should not be sticky or tacky.
Dough Resting: Turn the dough out onto the bench, cover tightly with plastic wrap or an inverted bowl, and allow it to rest at room temperature for 30–45 minutes. This resting phase relaxes the dough structure, making it easier to roll and shape without snap-back.
Shaping the Taralli: Portion the dough into small pieces of approximately 8g to 10g each. On an unfloured workbench, roll each piece into a small rope about 8–10 cm long and roughly pencil-thick. The oil in the dough should prevent sticking, so additional flour is not required. Bring the two ends of the rope together, overlap slightly, and press gently to seal, forming a small ring or teardrop shape. Place the shaped taralli onto a tray.
Gelatinization Bath: Bring a large, wide pot of lightly salted water to a rolling boil. Drop the raw taralli into the boiling water in small batches only. The taralli will initially sink, then float to the surface after approximately 30–60 seconds. Once they float, remove them immediately using a slotted spoon or spider. Place them on a clean lint-free cloth or wire rack and allow them to drain and dry for 10–15 minutes before baking.
Dry Baking: Preheat a deck oven to 190°C. Transfer the drained and dried Taralli onto parchment-lined baking sheets. Bake for 20–25 minutes until they develop a rich golden-blonde colour. Remove from the oven and cool completely on wire racks. The taralli will harden further as they cool, developing their signature crisp texture.
