Stick

To make the dough for the sticks, mix the ingredients and knead with warm milk until a soft dough forms

Beat it energetically, lifting it and letting it fall onto the table with force

After ten minutes of work, the dough will be elastic and stand out from the table in a single block

Place it in a bowl, cover it, and let it rest in a warm place

A half hour later, the dough will start to ferment

Place it on a floured surface, beat it with your hands, and shape it into a canule

Cut it into various pieces and stretch them out, refining them like reeds, rolling them onto the floured surface until they are as thick as a little finger

Hold both ends of each stick between two hands, open your arms, and stretch it out

The dough will give way and you'll have 'grissini' sticks thin enough

Place them, not too close together, on an oiled plate and let them rise for an hour

Then take them to a hot oven for four or five minutes.