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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
PREP 1h
COOK 15min
READY IN 1h 15min
4.0
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Courtesy of Academia Barilla, this recipe gives instructions for hand-stretched breadsticks made with a dough that enriched with olive oil; however, you can replace olive oil with equal amounts of lard to make it true to tradition or flavor the dough to your liking.
1 ½ lb wheat flour
¼ cup extra virgin olive oil
½ oz salt
¾ oz fresh yeast
1 2/3 cups water
durum wheat flour to taste
Mound the flour on the working surface, make a small well in the middle of it and add to it, olive oil, salt, yeast, and water. Knead for at least half an hour until you get a smooth, pliable dough.
Divide the dough into four pieces and let rest undisturbed for a few minutes. Next, shape each piece of dough into a roll and place them on a damp surface. Flatten them and leave them to rise a second time.
Cut the dough into strips, stretch each strip to form a breadstick, and place it on a semolina-dusted baking tray. Bake in an oven preheated to 350 °F until golden and crispy.
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