← Nouns Cooking · Italian

Ingredients

• 500 g strong bread flour or Tipo 00 flour
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 1½ tsp Salt
• 290 ml Water, lukewarm
• 4 tbsp extra virgin olive oil, plus extra for brushing
• 50 g semolina, for dusting

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and stir into a dough, then knead on a lightly floured surface for 8–10 min until smooth and elastic.
2. Pat the dough into a long rectangle about 2 cm thick on a semolina-dusted surface. Brush the top with oil, cover loosely and leave to rise for 1 hour, until puffy.
3. Heat the oven to 200°C (400°F) and line two or three baking trays with baking paper.
4. Cut the dough across into strips about 1.5 cm wide. Pick up each strip by the ends and gently stretch it to the width of the tray, rolling it in semolina as you go.
5. Lay the sticks on the trays with a little space between them and leave for 15 min. Bake for 15–18 min, swapping the trays halfway, until golden and crisp right through.
6. Cool on a rack. They keep crisp for a week in an airtight tin.

Tips

• Uneven, knobbly sticks are the sign of real handmade grissini, so do not worry about perfection.
• Sprinkle with sesame seeds, rosemary or parmesan before baking for variety (parmesan makes them non-vegan).

Sources

Written in our own words after cross-checking these recipes:

Cooking with Manuela Pasta Grammar