Thin and Crispy Breadsticks

I learned to make these crispy corkscrew breadsticks at the apron strings of a chef in Barbaresco, Italy. Though these breadsticks, called grissini in Italian, are usually served with appetizer platters, I like to balance the delicate twigs on the edge of soup bowls or stand them upright in a tall glass.

I keep the flavors simple here, but my friend and expert recipe tester Jacki loves them sprinkled with fried shallots (see