Shaping and Cooking Yeast Doughs: Grissini

Once risen, the dough for grissini is cut into strips with a knife and rolled into slender ropes. Alternatively, it may be cut on a pasta machine at the next-to-widest setting, then cut as for fettuccine.

The technique illustrated below is used when making Grissini.

To shape grissini, turn the dough out onto a table and cut into quarters. Work with one piece of dough at a time, and keep the remaining quarters covered with a clean kitchen towel or plastic wrap.