An ambitious undertaking? Not at all! You can make your own crispy, savory specialty crackers with very little fuss, especially if you have a friend who will join you to form the Tarallini--that's the time consuming part! My dear sister-friend from Canada was here for a visit and we had lots of catching up to do, so we chatted as we rolled.
2 cups all purpose flour, or more
1/2 cup shredded Parmesan Cheese
1 T sea salt
1 tsp. smoked paprika
1 tsp. minced dried rosemary
1 tsp. yeast
3 1/2 oz. extra virgin olive oil
3 1/2 oz. white wine
5 oz. water, more or less
In the bowl of a standing mixer, add all your dry ingredients, and whisk to combine.
With dough hook in place, slowly pour in olive oil and wine while mixing on low speed. Stop and scrape down dough.
Add water slowly with mixer on low speed, and when dough comes together into a nice ball, isn't wet, but soft and elastic, you're done! Don't worry if you have to add a little extra flour to find you right texture.
Remove with a skimmer, and dry on counter covered with dish towels or cloths overnight.
Preheat oven to 425 degrees.
Place parchment paper on sheet pan. Add dried Tarallini to pan, and bake each pan for about 20 minutes, or until crispy and golden.