· 10g of brewer’s yeast
· 175g of dry white wine
· 300g of re-milled durum wheat semolina
· 200g FARRO flour
· 150g of extra virgin olive oil
· 10g of salt
Taralli with extra virgin olive oil and farro flour
Start by preheating the oven to 180 ° C and lining the oven plate with oven paper.
Dissolve the yeast in a warm solution of water and wine. Gradually add the semolina, flour, olive oil and salt. Knead until a smooth and homogeneous mixture is obtained.
Make small rolls 6 to 9 cm long with a diameter of 1 cm. Close to form a ring by overlapping the two ends and press to stick together.
Place the taralli thus obtained on the previously prepared oven plate and bake for 20 minutes at 180 ° C or until the desired browning.
Remove from the oven, leave to cool and then eat
Tip: try to uniform the length of strips to allow the cooking to be as homogeneous as possible. To obtain a crumbly tarallo it is important that the dough strip, from which the tarallo is made, has a diameter of not less than 1 cm.