Making Breadsticks

Breadsticks are so easy to buy, we wouldn’t blame you for thinking, 'why bother making them'? But it’s not just bread that tastes better when it’s homemade and we think this is especially the case for food you eat sociably (and you can take the credit).

Breadsticks

HOW TO PREPARE YOUR INGREDIENTS

Try making your bread sticks by following Giancarlo Caldesi's breadsticks recipe.

The better quality ingredients you use, the better your breadsticks will turn out. Soften the butter by leaving it out of the fridge well before you start. Make sure you warm the milk so that it's tepid, which will activate the yeast. Crucially, don't just guess your measurements - that 5g salt really is 5g, so digital scales will work best for you.

HOW TO ROLL BREADSTICKS

The trick to getting the breadsticks cooked evenly is make sure they're all roughly the same size and thickness. We like to roll ours to make a smooth round shape, which is easier than it looks when they start getting longer and thinner.

To make extra thin breadsticks, you can also put the dough through a pasta machine - roll it through the widest setting a couple of times, then put it through a tagliatelle cutter. Lay the strips on a floured baking sheet and bake for just 10-12 minutes, or until golden brown. Keep an eye on them as they'll tun quickly.

SERVE ANY WAY YOU LIKE

There's just something extra impressive about treating friends to your own breadsticks, wrapped in prosciutto as I do, or with homemade hummus, avocado and sumac dip or dunked in a cheese fondue.

And in the unlikely event that you have leftovers? Pop them in a tall airtight jar and they'll keep for a month.

Enjoy!