Grissini

Total Time: 13 hrs 30 mins Preparation Time: 13 hrs Cook Time: 30 mins

Ingredients

• 1 package active dry yeast
• 2 cups warm water
• 1 pinch sugar
• 1 pinch salt
• 1 teaspoon cracked black pepper
• 1/4 cup extra virgin olive oil, plus extra needed for baking
• 1/4 cup fresh rosemary, finely chopped
• 1 cup grated parmesan cheese
• 6 cups flour

Recipe

• 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!