Grissini Food

GRISSINI

Steps:

• Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

GRISSINI

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

GRISSINI

Steps:

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