READY IN: 13hrs 30mins
Recipe by Missy Wombat

Those very more-ish Italian breadsticks.

Top Review by mianbao

Missy Wombat, saying these are "more-ish" is a flagrant understatement! They are fantastic! I only made half of the recipe because my oven is tiny. Half still makes quite a lot, so I think we'll have a few left by 4 pm (I'm still baking, and it's noon now.) On second thought, maybe not. I floured the dough well, as mentioned and had no problem with sticking. The first batch I baked as they were, after that I started making braids and twists. I did need about 2 tablespoons extra flour when making the dough, to get it to a kneadable consistency. I didn't chop the rosemary fine but it went through the pasta machine with no problems. And I moved the breadsticks around after they were partly baked so they would brown evenly. Thank you for this recipe! I'm going to throw out all my other breadstick recipes.

Ingredients Nutrition


  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!

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