Grissini
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Italian grissini breadsticks are a great appetizer for any occasion. They can be baked for guests to snack on while they wait for the festive dinner, or served with dipping sauces at a home party. A pasta machine with a fettuccine setting and store-bought pizza dough make grissini quick and easy to make.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g pizza dough
- Sea salt
- Special equipment: pasta maker
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Recipes with similar ingredients: yeast dough, sea salt flakes
Cooking the dish according to the recipe:
- Dust 220g of pizza dough with flour and flatten into a rectangle. Roll it through a pastry roller on the widest setting to form a 12x45cm (4.7x18.5in) sheet of dough 0.3cm thick. Cut the dough in half crosswise, dust it with flour, and use a pasta machine to cut each half into fettuccine-sized strips.
- Place the strips on two parchment-lined baking sheets, spacing them 1 cm apart. Cover with a damp paper towel and plastic wrap and let rise in a warm place for 1 to 1.5 hours.
- Sprinkle the dough with sea salt and black pepper. Bake at 350°F (175°C), rotating the baking sheets halfway through, until golden brown, about 20 minutes.
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