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1
Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
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2
Add sugar and stir.
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3
Leave 10 minutes to ferment.
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4
Stir together the flour, cheese, rosemary and pepper.
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5
Place in a mound on a large board or counter, and make a well in the center.
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6
Add the yeast mixture, the remaining water, and the oil into the well.
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7
Mix together until stiff, and knead by hand until smooth for about 10 minutes.
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8
Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
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9
Day2: Preheat the oven to 350 degrees F.
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10
Grease 4 baking sheets.
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11
Take a handful of the dough, leaving the rest covered.
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12
Dust well with flour and press into a flat disk.
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13
Run the the first setting of the rollers in your pasta machine.
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14
Dust again with flour and roll through a second time.
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15
Again dust with flour and pass through the fettuccine cutter on the pasta machine.
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16
Carefully separate the grissini and place on the baking sheets so they do not touch.
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17
Brush with a little more oil and sprinkle with salt.
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18
Bake for about 30 minutes or until golden brown.
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19
Cool and store in an airtight container.
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20
Note: If the Grissini are well floured it makes separating them after they have been cut much easier!
