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1
Preheat oven to 425 degrees.
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2
Roll the dough into a rectangle about 1/4-inch thick.
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3
Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika.
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4
Gently run the rolling pin over the dough to press the cheese mixture into it.
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5
Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika.
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6
Again, gently run the rolling pin over the dough to press the cheese into it.
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7
Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes.
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8
Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered.
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9
With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips.
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10
Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet.
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11
Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place.
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12
Bake in the oven for 10 minutes, or until puffed and golden.
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13
Cut crosswise into 4-inch lengths while hot and let cool on racks.
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14
Note: Straws may be stored in air-tight containers for 1 to 2 days.
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15
Keep in a cool, dry place.
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16
Crisp in the oven before serving.
