Parmesan Grissini Sticks 2


Bread Flour – 351 grams (2 1/4 cups)

Instant Yeast – ½ tsp

Salt – 1 1/8 tsp

Freshly Ground Black Pepper – 1 tsp

Freshly Ground White Pepper (Or Substitute More Black Pepper) – ½ tsp

Garlic Powder – ½ tsp

Freshly Grated (Not The Canned Stuff) Parmesan Cheese – 20 grams (1/2 cups Loosely Packed)

Chopped Chives – 7 grams

Tabasco – ½ tsp

Water – 1 cup


Olive Oil

Fine Sea Salt



  1. In the bowl of a stand mixer, whisk the flour, yeast, salt, peppers, garlic powder, Parmesan, herbs and Tabasco.
  2. Add the water and stir with a large spoon or a dough whisk.
  3. Move the bowl to the mixer and knead with the dough hook (this can also be kneaded by hand) until the dough comes together and clears the sides of the bowl.
  4. Remove the dough from the bowl and hand knead a couple of times, adding more flour if it is too sticky.
  5. Place the dough in an oiled bowl or dough rising bucket, spray with oil, cover with plastic wrap and place in the refrigerator for 6 to 12 hours.
  6. After an hour or two, if the dough has risen, push it back down. Mine did not rise at all.
  7. After 6 to 12 hours, preheat the oven to 375 degrees F, place a rack in the middle of the oven, line two baking sheets (I use two so I can prepare the next baking sheet while the first is in the oven) with parchment, and sprinkle them with cornmeal.
  8. Remove the dough from the refrigerator and divide it into four equal pieces.
  9. Place three of the pieces back in the refrigerator (covered) and flatten the piece you kept out on a counter sprinkled with cornmeal.
  10. Pass the dough through the pasta machine on the widest setting. Place the dough back on the cornmeal sprinkled counter and flip it over a couple of times. Let it sit for a couple of minutes to dry a tiny bit.
  11. Run the dough through the fettuccine cutter of the pasta machine and toss the noodles in cornmeal. Separate the strands and place them lengthwise on the baking sheet. Do not stretch the strands. If they are too long, trim them to fit the pan.
  12. Brush the strands with olive oil, sprinkle with more cornmeal, and sprinkle lightly with the sea salt.
  13. Bake for 12 to 16 minutes until golden and the ends slightly lift up. Do not allow to get too dark.
  14. Cool on a wire rack.
  15. While the first sheet is baking, begin preparing the second batch. Repeat with the next three dough pieces. There is no need to replace the parchment.
  16. Once all of the dough is baked, turn off the oven, and place the wire racks in the baking sheets. Place the sheets back in the oven and allow the breadsticks to crisp for about an hour. I turned my oven to 100 degrees with the convection mode on for the last 15 minutes.

Serve with a Black Olive Tapenade

Black Olive Tapenade


Pitted Black Olives, Such As Niçoise Or Oil-Cured Olives – 1/2 Cup

Drained Capers – 1 tsp

Chopped Anchovies – 2 tsp

Cloves Garlic – 3 medium

Leaves (Optional) – 5 leaves

Loosely Packed Fresh Oregano, Marjoram, Or Thyme Leaves – 1 tsp

Dijon Mustard – 1 tsp

Fresh Juice From 1 Lemon – 1 tsp

Extra-Virgin Olive Oil, As Needed

Kosher Salt And Freshly Ground Black Pepper (If Needed)



  1. If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste (about 2 tablespoons). Season with salt and pepper only if needed.
  2. If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste (about 2 tablespoons). Season with salt and pepper only if needed.

Wine Recommendation:

Light straw in colour with a bright green hue. Granny Smith apples, citrus, stone fruits with subtle nuances of oak on the nose follows through on the subtle, but well-structured palate. Elegant and well-balanced with a mineral touch on the finish.