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“Those very more-ish Italian breadsticks.”
READY IN:
13hrs 30mins
YIELD:
200 grissini
UNITS:
US

Ingredients Nutrition

Directions

  1. Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
  2. Add sugar and stir.
  3. Leave 10 minutes to ferment.
  4. Stir together the flour, cheese, rosemary and pepper.
  5. Place in a mound on a large board or counter, and make a well in the center.
  6. Add the yeast mixture, the remaining water, and the oil into the well.
  7. Mix together until stiff, and knead by hand until smooth for about 10 minutes.
  8. Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
  9. Day2: Preheat the oven to 350 degrees F.
  10. Grease 4 baking sheets.
  11. Take a handful of the dough, leaving the rest covered.
  12. Dust well with flour and press into a flat disk.
  13. Run the the first setting of the rollers in your pasta machine.
  14. Dust again with flour and roll through a second time.
  15. Again dust with flour and pass through the fettuccine cutter on the pasta machine.
  16. Carefully separate the grissini and place on the baking sheets so they do not touch.
  17. Brush with a little more oil and sprinkle with salt.
  18. Bake for about 30 minutes or until golden brown.
  19. Cool and store in an airtight container.
  20. Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

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