How to Make Grissini

Grissini, those long thin, dried breadsticks that originated in Italy, are all the rage in American restaurants, served as an accompaniment to pasta dishes. Not to be confused with soft chewy breadsticks, grissini gets its long narrow shape by cutting the dough, not rolling.

Difficulty: Moderate

Instructions

Things You'll Need:

• Kitchen scale
• Pasta machine, fitted with fettuccine blade
• 2.5 pounds High gluten flour
• 1-ounce Instant dry yeast
• 18 ounces Whole milk (at room temperature)
• 6 ounces Butter (at room temperature)
• 1-teaspoon Malt syrup
• 2 ounces Olive oil
• Salt
• Optional seasonings (dried basil, oregano, parmesan)

1. Weigh your baking ingredients for consistent results and place the measured ingredients within easy reach before beginning.

2. Combine the yeast and the flour in the large bowl of a stand mixer, fitted with the dough hook attachment. There is no need to proof the yeast for this recipe if you’re sure it is fresh and vital.

3. Add the milk, butter, malt syrup and 1 teaspoon of the olive oil. When adding wet ingredients to a dry yeast mixture, turn your mixer on low and gradually pour the ingredients into the bowl. Once you begin adding the wet ingredients, continue to do so without stopping.

4. Mix the stiff dough on Low for 3 minutes, stopping occasionally to scrape down the sides of the bowl. Turn the mixer up one notch and mix for another 3 minutes.

5. Turn the dough onto a lightly floured breadboard and fold over a couple of times. Place the dough in a bowl prepared by rubbing the interior with olive oil, cover with a clean dishtowel and allow to rise in a warm place for 1 hour or until the dough has doubled in size.

6. Roll the dough into 12-in long rectangles the same width as the opening on your pasta machine. Carefully, feed the rectangles through the pasta machine, holding with one hand and turning with the other to allow grissini strips to pass through evenly. Dust your pasta machine with cornstarch if the dough sticks.

7. Preheat your oven to 375 degrees and line baking sheets with parchment paper. Carefully, place the grissini strips on the parchment, approximately ½-inch apart, keeping them as straight as possible. Allow the strips to rise, covered, for an additional 15 minutes.

8. Brush with extra olive oil and sprinkle with salt or seasonings, if desired. Bake for approximately 10 minutes or until golden. Allow to cool completely on racks before serving.

Tips & Warnings

• Authentic grissini is crispy, like a cracker, when prepared correctly.
• If you don’t have a pasta machine, you can roll the dough out and use a long straight edge, held on the top of the dough as a measure and roll a pizza cutter along the edge to form thin strips ¼ inch wide.
• This recipe makes approximately 30 grissini sticks. You can cut this recipe in half for a smaller batch.

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