Grissini are thin, long, crisp breadsticks that are fun to nibble on with a glass of something in hand. They’re the perfect appetizer as no plate or cocktail forks are needed to enjoy them. These are similar to the grissini found in Torino, Italy where they are brought to your table before they bring you anything else. these breadsticks can be flavored with coarse salt, ground pepper, parmesan cheese or garlic powder.
If you can make simple yeast bread, you can make these.
After kneading the dough, put the dough ball into an oiled bowl, flipping it over so that all sides of the dough ball are oiled.
Cover the bowl with plastic wrap and place the dough in a warm place. Let rise until doubled, about 1 1/2 hours. The dough's ready when you poke it with a finger in about an inch deep and the indentation stays.
Set up the pasta machine. For these grissini, an Italian-made hand-crank pasta maker, with a noodle and fettuccini attachment is used.
Alternatively, the dough may be hand-rolled to about 1/2 inch thick and cut into 1/4" wide strips.
Start with a small ball of dough, about the size of a baseball, flatten, flouring both sides before rolling. Roll the dough on the widest setting of the pasta maker until smooth.
Cut the grissini using the fetticini cutter.
Bake for 15-20 minutes on the middle oven rack at 350 degrees F until golden brown.
1 pkg. dry yeast (2 1/4 tsp.)
1/4 cup warm water (110-115 º F)
6 cups unbleached flour, plus more for kneading
1 Tbls. sea salt
1/4 cup olive oil, plus more for oiling bowl
1 1/2 cups warm water (110-115 º F)
Proof yeast in 1/4 cup warm water for about 15 minutes.
In a large bowl, mix together flour and salt. Make a well in the middle. Add 1 1/2 cups warm water, olive oil and proofed yeast. Mix for 2-3 minutes until a dough ball is formed. Tip the dough onto a floured surface and let rest for 10 minutes. In the meanwhile, oil the sides and bottom of the same bowl with olive oil. Knead dough for about 6-8 minutes until smooth and elastic and no longer sticky. Add more flour when kneading, if necessary.
Place dough in the oiled bowl and turn dough over to coat with oil. Cover bowl with plastic wrap and place bowl in a warm place for the dough to rise. The dough is ready when doubled in size and the indentation from an inch deep poke remains.
Set up pasta maker with the fettuccini attachment. Set the rollers on the thickest. Tear or cut off a small piece of dough, about the size of the small softball. Knead in parmesan cheese or garlic powder if using. Gently flatten and flour both sides of dough piece. Run the dough through the rollers several times to smooth and flatten the dough, folding and flouring as necessary. Cut grissini with the fettuccini cutter. Separate grissini and place ½” apart on baking sheets. If desired, spray lightly with olive oil and sprinkle on coarse salt or fresh cracked pepper.
Bake on the middle oven rack at 350 ºF for 18-20 minutes, or until golden brown. Depending on the oven, the grissini may need to be turned or pans rotated. When done, remove from oven to cool in pan on wire rack. These are best fresh but can be stored airtight for up to several weeks. Makes about 125 15” long grissini.