• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Taralli » Authentic Italian Taralli Recipe di Mamma Nonna

    Authentic Italian Taralli Recipe di Mamma Nonna

    February 1, 2024 , Updated January 31, 2025 Maria 25 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe Jump to Video
    A Pinterest pin of a basket of taralli.

    This authentic Italian Taralli Recipe yields a lightly sweetened, unleavened snack food with a crispy texture achieved through boiling and baking the ring-shaped dough.

    A plate full of Mamma Nonna"s Taralli.

    Growing up in an Italian household, taralli have always been a big part of my food journey. Some might even say that I have a taralli obsession.

    Taralli are more than just a great snack; they are a family tradition, a connection to my roots.

    If you are of Southern Italian descent like me or have a friend with an Italian grandmother, chances are you know what taralli are and how irresistible they can be.

    If you’re unfamiliar, think small, handmade, ring-shaped treats with a texture like a breadstick. You can enjoy taralli in various flavors like traditional fennel, anise, and black pepper. These can be sweet or savory, with or without yeast, with endless variations. 

    Today, I’m sharing an updated version of a family recipe for a simple yeast-free, alcohol-free taralli my maternal grandmother would make. These have a unique chalky, dry texture and make the perfect snack food to enjoy any time of the day.

    Jump to:
    • Ingredients
    • How to make
    • Tips
    • FAQ
    • More taralli recipes
    • Recipe origins
    • Italian Cookies
    • Recipe
    Ingredients to make Italian taralli on a wooden board.

    Ingredients

    • Egg: Provides structure and moisture to the dough, contributing to the binding of ingredients.
    • Sugar: Adds just a touch of sweetness to the taralli, balancing the flavors and enhancing the overall taste.
    • Olive oil: Infuses a rich, fruity flavor and contributes to the texture of taralli, providing a slight crispiness. I prefer to use extra virgin.
    • Milk: Enhances the moisture content of the dough, contributing to the tenderness of the final product.
    • All-purpose flour: The main dry ingredient, serving as the base for the dough and providing structure.
    • Baking powder: Acts as a leavening agent, helping the taralli achieve a light, fluffy texture.
    • Salt: Just a pinch balances the sweetness, heightens other flavors and is essential for overall flavor harmony.

    How to make

    You can make this simple taralli recipe using a stand mixer, food processor, or the old-fashioned way by kneading the dough on a wooden board. My preferred method for this recipe is the stand mixer, and I have updated the recipe accordingly. 

    A photo collage of taralli dough being combined in a bowl of a stand mixture.
    • Combine dry ingredients: Sift 250 grams of all-purpose flour (1¾  cups), ¾ teaspoon of baking powder, and a pinch of salt in a mixing bowl. Set aside for now.
    • Prepare the wet ingredients: Whisk two eggs (room temperature) together in the bowl of a stand mixture for 2-3 minutes. Continue beating while adding 2 tablespoons of sugar, 2 tablespoons of olive oil, and 2 tablespoons of milk.
    • Mix the dough: Add the dry ingredients to the egg mixture. Use a dough hook to knead until it starts forming a dough ball. Initially, the mixture may appear crumbly. Remove the dough hook and continue kneading the dough directly in the bowl until it comes together. The resulting dough should be soft but not tacky.
    A photo collage of taralli dough being shaped. on a wooden board.
    • Knead and rest: Transfer the dough to a wooden board and knead gently into an 8-inch log. Wrap the dough in cellophane and allow it to rest for 20 minutes at room temperature.
    • Prepare for boiling: Bring a pot of water to a boil, then reduce to a simmer.
    • Divide and flatten the dough: Divide the dough into fourths (keep the rest covered while working). Flatten each portion using a pasta maker set on the lowest setting (corresponding to the widest opening) and low speed. Repeat this procedure a few times until the dough is smooth and shiny. Alternatively, use a rolling pin.
    • Shape the taralli: Cut the flat dough (about 6-7 inches long) into ½-inch strips. To create tarallini, roll each piece of dough and pinch the two ends to form a small taralli shape.
    Taralli in the process of being boiled in a pot of simmering water.
    • Boil and drain: Drop the taralli into simmering water. Remove them from the water as soon as they float to the top. Place the boiled taralli on a cookie sheet lined with a tea towel. Repeat the same process with the rest of the dough. Allow the boiled taralli to air dry for 15 minutes.
    • Preheat and bake: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Transfer the boiled and airdried taralli to the parchment-lined baking sheet. Bake at 350°F (175°C) for approximately 25-30 minutes or until they turn golden. The longer they stay in the oven, the crispier they get.
    Crumbled taralli on a wooden board.

    You will notice there is very little moisture in this dough, and the final product, when done correctly, will be very light, airy, and crunchy. They have a unique chalky texture similar to egg taralli. 

    A basket of taralli.

    Tips

    • Before baking, it’s important to simmer the taralli in water briefly. This helps them develop their characteristic texture and also gives them a shiny appearance.
    • It’s important to cover the dough that is waiting to be shaped to prevent it from drying out. This helps maintain the dough’s moisture and pliability, resulting in better shaping and texture for the taralli. Once the dough is shaped into rings, there is no need to cover it.
    • Shaping the taralli may require time and patience, but ensuring they are similar in size is essential. Consistent sizing helps the taralli to bake evenly, ensuring a uniform texture and appearance.

    FAQ

    What’s the ideal simmering time for taralli?

    Taralli typically float to the top within a minute of placing in a pot of simmering water. Use this as a guide, and promptly remove them with a slotted spoon when they surface to the top. 

    How do I store these taralli to keep them cripsy?

    Store taralli in a paper bag for optimal crispiness. The bag promotes air circulation, preventing moisture buildup and preserving its crunchy texture. Make sure the taralli are thoroughly cooled before storing to avoid condensation.

    More taralli recipes

    Italy boasts an abundance of sweet and savory taralli recipes, each reflecting distinctive variations influenced by various regions and family traditions. 

    For those with a sweet tooth, try making glazed egg taralli. I have two variations of this recipe. Both versions feature a crisp sugar glaze, making them ideal for savoring during festive Italian Easter celebrations.

    • A few of the Best Homemade Italian Easter Egg Taralli di Filomena on a tray.
      Easter Taralli Cookies: An Italian Tradition
    • Glazed taralli on a cooling rack.
      Glazed Egg Taralli Recipe: Taralli all’Uovo
    • Homemade Italian Fennel Taralli da Tavola di Filomena
      Homemade Italian Fennel Taralli Recipe
    • Dad's Favorite Fennel Taralli
      Soft Fennel Taralli Recipe

    To differentiate them, I describe my friend’s recipe as Easter Taralli and my mom’s as Glazed Egg Taralli.

    For a savory treat, try making fennel taralli. Once again, I have two distinct variations available to you. One highlights the crispy texture of traditional fennel taralli, while the other shares a family recipe for soft fennel taralli, offering a delightful contrast in flavors and textures.

    Recipe origins

    Isn’t it interesting how we often name specific recipes after the person who prepares them?

    As you might have guessed, Mamma Nonna was my maternal grandmother. Her many grandchildren affectionately addressed her as Mamma Nonna.

    Hence, I’ve documented this recipe as a tribute to her.

    Originating from Benevento in Italy’s Campania region, my maternal grandmother migrated to Montreal, joining thousands in pursuit of a better life.

    Like most Italian grandmothers, cooking and baking came naturally. Recipes were handed down from generation to generation by cooking and baking together.

    Measurements were described as “handfuls” and “as much flour as necessary.” 

    Following Mamma Nonna’s passing, I remember conversing with my mom, emphasizing the importance of preserving our Italian traditions.

    We decided to document as many recipes as possible, starting with my mom’s mostaccioli cookies and this taralli recipe— a treat my Nonna always made for me during our weekly visits. 

    Unfortunately, there was a bigger plan for my mom.  

    Although we never completed our special project, we did manage to document some cherished recipes, including this one.

    A noteworthy detail about this family recipe is my grandmother’s use of approximately a teaspoon of Brioschi. For those unfamiliar, Brioschi is an antacid, adding an intriguing element to the recipe. In my version, I’ve made a substitution using baking powder.

    As my family and I continue to enjoy these dishes, we not only taste the flavors of my family’s past but also celebrate the enduring spirit of those who have shaped our culinary journey.

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this taralli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Italian Cookies

    • Freshly baked ciambelline al vino on parchment paper.
      Italian Wine Cookies: Ciambelline al Vino
    • Dozens of Italian Wine Biscuits in a wicker basket.
      Italian Wine Biscuits di Altomare
    • An Italian breakfast cookie about to be dunked in a cup of coffee.
      Easy Italian Breakfast Cookies with Anise
    • A stack of chocolate pizzelle.
      The Best Chocolate Pizzelle Recipe

    Recipe

    Mamma nonna taralli in a wicker basket.

    Authentic Italian Taralli Recipe di Mamma Nonna

    This authentic Italian Taralli recipe yields a lightly sweetened, unleavened snack with a crispy texture achieved through boiling and baking.
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Resting time: 35 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 48 servings
    Calories: 29kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I’ll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    • 250 grams all-purpose flour 1¾ cup
    • ¾ tsp baking powder
    • pinch salt
    • 2 eggs room temperature
    • 2 tbsp sugar
    • 2 tbsp olive oil extra virgin
    • 2 tbsp milk

    Instructions

    • Sift or whisk the flour, baking powder and salt in a bowl. Set aside for now.
    • Whisk the eggs together in the bowl of a stand mixture for 2-3 minutes.
    • Continue beating while adding the sugar, oil, and milk.
    • Add the dry ingredients to the egg mixture. Use a dough hook to knead until it starts forming a dough ball. Initially, the mixture may appear crumbly. Remove the dough hook and continue kneading the dough directly in the bowl until it comes together. The resulting dough should be soft but not tacky.
    • Transfer the dough to a wooden board and knead gently into an 8-inch log. Wrap the dough in cellophane and allow it to rest for 20 minutes at room temperature.
    • Bring a pot of water to a boil, then reduce to a simmer.
    • Divide the dough into fourths (keep the rest covered while working). Flatten each portion using a pasta maker set on the lowest setting (corresponding to the widest opening) and low speed. Repeat this procedure a few times until the dough is smooth and shiny. Alternatively, use a rolling pin.
    • Cut the flat dough (about 6-7 inches long) into ½-inch strips. To create tarallini, roll each piece of dough and pinch the two ends to form a small taralli shape.
    • Drop the taralli into simmering water. Remove them from the water as soon as they float to the top.
    • Place the boiled taralli on a cookie sheet lined with a tea towel. Repeat the same process with the rest of the dough. Allow the boiled taralli to air dry for 15 minutes.
    • Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
    • Transfer the boiled and airdried taralli to the parchment-lined baking sheet. Bake at 350°F (175°C) for approximately 25-30 minutes or until they turn golden. The longer they stay in the oven, the crispier they get.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Before baking, it’s important to simmer the taralli in water briefly. This helps them develop their characteristic texture and also gives them a shiny appearance.
    • It’s important to cover the dough that is waiting to be shaped to prevent it from drying out. This helps maintain the dough’s moisture and pliability, resulting in better shaping and texture for the taralli. Once the dough is shaped into rings, there is no need to cover it.
    • Shaping the taralli may require time and patience, but it’s essential to ensure they are similar in size. Consistent sizing helps the taralli to bake evenly, ensuring a uniform texture and appearance.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1g | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 11IU | Calcium: 5mg | Iron: 0.3mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    I originally published this post on October 14, 2014. and republished it on November 2, 2017, and again on February 1, 2024, with updated content, photos, and a video.

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Baked Goods, Taralli

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Mary Coughlan

      February 01, 2024 at 5:44 pm

      I can’t wait to try making these! Our family spent Thanksgiving (us) in Salerno. I brought home a few bags of taralli and was going to search for a recipe and you provided it! I know Brioschi would work as leavening because it’s bicarbonate of soda. My dad always had it around. I used to come lemon flavored too! I’ll share my results.

      Reply
      • Maria

        February 01, 2024 at 6:44 pm

        Lucky you! Such a beautiful area!
        Thanks so much Mary! Enjoy!

        Reply
    2. Pamela H

      February 01, 2024 at 5:32 pm

      How much red pepper or fennel seeds do I use per batch to flavor the Taralli. Also would a touch of fennel pollen work? I adore all the recipes I have tried from your blog. Dishes my Nana used to make that I thought were lost to time with her passing many years ago. Thank you so very much.

      Reply
      • Maria

        February 01, 2024 at 6:05 pm

        Thanks so much for your support Pamela. I am so thrilled to read this.
        This family recipe has a very distinctive texture and as such I would not consider it to be a typical taralli recipe… not sure if that makes any sense…
        I would humbly suggest trying this anise taralli recipe and replace the anise with fennel. With respect to the amount of red pepper flakes, I would say it depends on how spicy you like it. You can start with a heaping tablespoon and go from there.

        Reply
        • Marion Gibbons

          April 30, 2025 at 12:28 pm

          Hi Maria
          I make these at Eastertime. Family tradition.
          The difference in the recipe is we do them sweet with vanilla.
          Also we dry ours overnight before baking and we put a cut along the circumference of the circle.
          When we bake them they open up around the slice.
          I do like your style of using the pasta machine and the pinching before rolling technique.
          I want to try that.
          Yours look beautiful.

        • Maria

          May 24, 2025 at 7:23 pm

          Thanks so much for your kind words Marion. I love how every family has their own tradition with taralli. Thanks for taking the time to comment.

    3. Joanie

      April 28, 2020 at 9:33 am

      5 stars
      Hi
      My thought is, maybe the dough could be done in a bread machine. therefore eliminating the kneading? Let me know what you think
      Thanks!

      Reply
      • Maria

        May 02, 2020 at 5:37 pm

        Hi Joanie, I do not have a bread machine and so I have no experience at all with what it can or cannot do. Sorry about that. Perhaps a reader can help out.

        Reply
    4. Filomena

      April 16, 2020 at 9:44 am

      Yes I make them similar recipe and with brioschi, because it makes them lighter. If you don’t have it you can use 4 oz 7-up. They’re different from using baking powder

      Reply
      • Maria

        April 16, 2020 at 10:20 pm

        Thanks Filomena!

        Reply
    5. Marisa

      November 04, 2017 at 11:50 pm

      Maria your Taralli turned out beautifully! They make a perfect snake for game night!

      It’s funny but I too recall my mom using brioschi in some of her baked goods and I’ve always been curious by it but have never tried it myself!

      Reply
      • Maria

        November 05, 2017 at 8:25 am

        So wonderful to hear… aren’t they so addictive!!! From what I understand, and from doing a little experimenting, Brioschi will mimick baking powder. Thanks for dropping by. Have a great day Marisa ♥

        Reply
        • Judy M

          January 20, 2024 at 5:04 pm

          5 stars
          I gave up making Tarelli because I couldn’t find the right recipe and resorted to buying them at an Italian bakery for ridiculous prices. Thanks to you I now make perfect ones.!!! Forgot to put fennel in my first batch so weren’t perfect but making more tomorrow with the all important fennel seeds. My old Italian neighborhood would be so proud “even though I’m Ukrainian “.

        • Maria

          January 20, 2024 at 7:29 pm

          My pleasure Judy! Thanks so much for sharing!

    6. Ur Pal Val

      November 02, 2017 at 9:33 am

      5 stars
      Love this recipe, as they make a yummy afternoon snack!

      Reply
      • Maria

        November 02, 2017 at 9:34 am

        Agreed! Appreciate your comment ♥♥♥

        Reply
    7. Jovina Coughlin

      November 02, 2017 at 9:22 am

      these look great

      Reply
      • Maria

        November 02, 2017 at 9:31 am

        Thanks so much Jovina 🙂

        Reply
    8. Lisa

      November 02, 2017 at 9:10 am

      5 stars
      These look just like my mom’s except we called them chumells. I have been looking for this recipe. Thanks!

      Reply
      • Maria

        November 02, 2017 at 9:14 am

        My pleasure Lisa! These are still my favorite… after all these years 🙂 Thanks for stopping by ♥

        Reply
    9. Rosa

      September 12, 2016 at 3:38 pm

      Oh my! These remind me of the taralli my uncle in Calabria used to buy every time we went to the beach. I have yet to find a recipe that tastes like the ones I remember as a teenager. Thanks for sharing your nonna’s recipe! Looking forward to trying them. 🙂

      Reply
    10. ANNA

      October 17, 2014 at 4:47 pm

      Hi Maria,
      I am going to try to make these for my kids, they love taralli! Maybe Val will come help!
      They look yummy!
      ANNA

      Reply
      • Maria

        October 17, 2014 at 7:07 pm

        Anna, these taralli are the best! We can all help make the taralli. 🙂

        Reply
        • Anna

          October 18, 2014 at 10:25 pm

          So here is the update: they were very tasty, and not as difficult as I thought to make! We did forget to roll before we boiled them, so they did not look as nice as yours. I will double the recipe, and try round number two next weekend. Well worth the work.
          Anna.

        • Maria

          October 19, 2014 at 7:02 pm

          Good stuff Anna 😉

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read moreOkNo