Recipes Appetizers and Snacks Snacks Cracker Recipes Cacio e Pepe Taralli (Savory Italian Pretzels) 5.0 (1) 1 Review 5 Photos Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they're boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 31, 2020 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 1 hr Cook Time: 35 mins Additional Time: 30 mins Total Time: 2 hrs 5 mins Servings: 12 Yield: 12 taralli Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 cup all-purpose flour 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt ¼ cup white wine 2 tablespoons olive oil ½ cup finely grated Parmigiano-Reggiano cheese Directions Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes. Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®). Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet. Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated. Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving. Chef's Notes: If you don't have kosher salt, just use half the amount in fine salt. Feel free to add any other flavors to the dough before kneading. For a more authentic cacio e pepe feel, swap Parmesan cheese out for Pecorino Romano. I Made It Print Nutrition Facts (per serving) 77 Calories 3g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 77 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 212mg 9% Total Carbohydrate 8g 3% Dietary Fiber 0g 1% Total Sugars 0g Protein 2g 5% Vitamin C 0mg 0% Calcium 41mg 3% Iron 1mg 3% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.