Homemade Italian Fennel Taralli da Tavola di Filomena

Homemade Italian Fennel Taralli da Tavola di Filomena

These Homemade Italian Fennel Taralli da Tavola di Filomena can be described as being a crunchy and addictive snack food. You are definitely in for a treat!
Course Snack
Cuisine Italian
Keyword fennel taralli, Italian pretzel, Italian snack
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 48 servings
Calories 42kcal
Author Maria Vannelli RD


  • 3 cups flour plus an extra 1/3 cup
  • 1/2 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • cups lukewarm water
  • teaspoon fennel seeds toasted


  • In a bowl of a stand mixer, with paddle attachement, combine 3 cups of flour, yeast and salt.
  • Add the oil, followed by the lukewarm water.
  • Add the toasted fennel seeds.
  • Scrape down the dough.
  • Switch to dough hook attachment.
  • Add the 1/3 cup of flour.
  • Knead for approximately 6-8 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand.
  • Cover loosely with plastic wrap and tea towel and allow dough to rest for about 30 minutes.
  • Place the ball of dough on an un-floured wooden board.
  • Knead the dough for about 1 minute (if the dough sticks to the wooden board, add a little bit of flour).
  • Pinch about a tablespoon of dough and roll into a rope shape approximately 8 inches long and ¼ inch in diameter (about the size of a pencil). Feel free to adapt any sized ring-shape when you are making these taralli
  • Cut in half and join the two ends together to form an ring.
  • Place the taralli on a clean dishcloth.
  • Bring a large pot of water to boil, then reduce heat so that the water barely simmers.
  • Plunge the taralli in simmering water; 3-4 at a time. Once they surface to the top, remove with slotted spoon.
  • Place on clean dishcloth to drain.
  • Repeat process until all the taralli have been boiled.
  • Place boiled taralli directly on oven grates (if large enough) or on a cookie sheet.
  • Bake in a preheated oven at 375° F for 30 minutes or until golden brown (set oven rack in the center.


Recipe can easily be doubled.
Taralli will last about 1 month when stored in a dry place. I will usually keep mine in a basket, uncovered.
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. 


Serving: 1serving | Calories: 42kcal | Carbohydrates: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 10mg | Calcium: 2mg | Iron: 0.4mg