40 minutes

Bread flour, 3 cups + 2,5 oz
Water, 2/5 cup
Fresh yeast, 0,7 oz (or dry yeast for bread making, a sacket)
Salt, 2 tsp
Olive oil, 3 tbsp


Melt the yeast in a bowl with the lukewarm water; add the flour, the olive oil and the salt. Work the dough with your hands, making a smooth ball. Put the dough in the bowl, cover it up with a cloth and let rest in a warm place for an hour.
Cut the dough, make small balls and with your hands roll them on your worktop, making long and thin sticks. Pull them on both sides to make them thinner.
Then line them up on a baking tray over a sheet of parchment paper. Cover them up with a cloth and let them rest for another hour. Cook them in a hot oven at 356° for about 20-25 minutes. They should become slightly golden but not too dark. Store them in an airtight container.

Thanks to: My Little Italian Kitchen