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Long and thin, these Italian breadsticks are not only a great nibble before any meal but are also visually attractive — to turn into a table centerpiece, they require only to be placed in a large glass or a vase. Hand-rolled, and easily recognized by their knotted surface, robatà breadsticks, also known as rustica, are the older and more traditional varietal of grissini that varies in length from 40 to 80 cm. Stirà ones, however, are made by hand pulling a piece of dough to arm’s length which makes for an even crispier grissini. Either lard or olive oil is added to the dough made with flour, water, salt, and sugar, but for those calorie-conscious grissini can also be prepared with water only. The dough is typically twice proved, then cut up into strips that are either rolled or stretched to the desired length. The grissini are then arranged on a semolina-dusted baking tray and baked until golden and crisp, but the rule is that, although baked ... Read more