They must be really nice and crispy. And very, very thin. And they also have to be full of flavors.
Not just like a leftover pizza crust. These rosemary parmesan grissini meet all these criteria. They are PERFECT.
If I make these crispy sticks myself, then I can add a few more tasty ingredients
Of course there’s freshly ground pepper which comes into the dough. And not just a pinch but a heaped tablespoon full of it. Because in my opinion pepper is ALWAYS too little, no matter which in which dish.
Fresh Parmesan must not be missing either. But only that magic amount which does not trump the other ingredients.
I decided to use rosemary. But you can also use thyme. Or both 🙂 The only important thing is that they are fresh. Dried herbs would also work, of course, but they’re not as tasty as fresh ones.
Rosemary Parmesan Grissini are totally uncomplicated and easy to make. However, you should let the dough rest in the fridge for at least 6 hours or preferably overnight. For preparation, the dough should be rolled out on corn starch. This makes the Grissini extra crunchy.
Crunch crunch crunch!
I like my perfect Grissini as thin as possible, about 5 mm wide. But that’s up to you how narrow you cut them. I use a pizza roller which works really well.
I’ve also heard that some people use a pasta machine. I haven’t tried that myself yet.
When you put the dough strips on the baking tray, make sure you don’t pull them long. Otherwise it would happen that these thin spots get too dark during baking.
Before the Grissini come into the oven, you brush them with some water and sprinkle with salt. If you have a spray bottle, use it!
These homemade Rosemary Parmesan Grissini simply taste delicious! And apart from a little rest, which you have to plan in, they are totally uncomplicated and easy to make.