Preparation time: approx. 45 minutes
Baking or cooking time: approx. 35 minutes
150 g PureSpelt wholegrain flour (Vollkornmehl)
125 g PureSpelt half white or white flour
1 tsp salt
pinch baking powder
1 tsp garlic powder
2 tsp marjoram
1 tsp paprika
1 tsp chili flakes
50 ml olive oil
125 ml white wine
Mix together the flour, salt, baking powder, and spices. Add the olive oil and white wine, mix until you get a smooth dough, then cover and let rest for a short while.
Form rolls about 8 mm in diameter and cut them to about 7-8 cm in length. Wrap around your finger to form Taralli. Place on a parchment-lined baking sheet and let dry for about 5-10 minutes.
Bring water to a boil in a wide pot. Add the Taralli in stages, letting them rise to the surface, then scooping them out with a slotted spoon. Let the excess water drip off, then place on a clean dish towel. Repeat with the remaining Taralli.
Place the Taralli on a parchment-lined baking sheet. Bake for about 30-35 minutes in an oven preheated to 180°C. Turn off the oven, prop open the oven door slightly, and let the Taralli dry fully.
IG Dinkel, Judith Gmür-Stalder