Culinary Institute of America Recipe
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Grissini are thin, crisp breadsticks—long and pencil-like in appearance, and Italian in origin. In this recipe, the dough is flavored with chopped rosemary and boldly accented with Asiago cheese; variations on flavoring are many and may include garlic, other herbs, or hard cheeses as your creativity sees fit. Flattened and cut using a pasta machine, these crispy breadsticks are a satisfying snack or appetizer before a meal.
Grissini bread sticks recipe by the CIA - F



Makes 48 pieces

  • 2 sprigs fresh rosemary
  • 3/4 cup warm milk (about 78°F)
  • 1 tablespoon olive oil
  • 2 teaspoons malt syrup or honey
  • 3 cups bread flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup unsalted butter, soft
  • 1/4 cup finely grated Asiago cheese
  • Olive oil, as needed for garnish
  • Salt, as needed for garnish


  1. Make the dough the day before you want to serve the grissini. Pick the rosemary leaves off the stems and roughly chop them.
  2. Combine the milk, oil, and malt in the bowl of a mixer. Combine the flour with the yeast, and then add them to the milk mixture. Next add the salt and butter. Place the bowl on a mixer fitted with a dough hook and mix for 4 minutes on low speed, making sure to scrape down and flip the dough over twice during the mixing time. Increase the speed to medium and mix for an additional 3 minutes. At this point, the dough will be strong, with good gluten structure. Add the rosemary and cheese, and mix for 1 more minute on medium speed, making sure to scrape down and flip the dough over during this process.
  3. Remove the dough from the mixer and place it on a lightly floured work surface. Divide it into 6.5-oz pieces and round the pieces against the tabletop. Place each piece in a floured container and cover the container with plastic wrap.
  4. Leave the dough at room temperature for 15 minutes, and then refrigerate it for a minimum of 8 hours or overnight.
  5. Remove the dough from the refrigerator and leave it at room temperature for 60 minutes, until it has lost its chill.
  6. Lightly flour and flatten each piece and place it in a pasta machine set at its widest setting. Roll the dough through and, lowering the setting in small increments, continue this process until the dough is as wide as the opening on the pasta machine. Then turn the dough a quarter turn and lightly flour and roll the piece through the machine in the opposite direction until it is ¼ inch thick (setting #5). Lightly flour the dough, trim the edges with a pastry wheel to make a straightedge, and pass it through the pasta machine’s fettuccini cutter. Lay the pieces of dough on parchment paper-lined baking trays, making sure to lay them out straight and separate (you can cut the ends if the pieces do not fit the tray). Lightly brush the dough pieces with oil, then cover the trays with plastic wrap and allow the dough to rest for 30 minutes at room temperature, to relax.
  7. Preheat the oven to 400°F.
  8. Uncover the dough, brush it again with oil, and lightly sprinkle it with salt.
  9. Place the trays in the oven and immediately reduce the temperature to 375°F. Bake for 10 minutes, then rotate the trays when the pieces start to take on color, and turn the oven down to 350°F. Continue to bake an additional 4–6 minutes, until the bread is a light golden brown and appears dried out.
  10. Remove the baking trays from the oven and place them on a cooling rack. When completely cool, store in an airtight container.

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