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Difficulty: Medium
Preparation: 30 minutes


STEP 1 - Preparing the dough by hand

Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.
Pour the soft-wheat flour into the "Pasta Mixer" and add a teaspoon of salt. Start the mixer for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.
Start the Mixer and knead for 3 minutes.
Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 1 hour in a warm spot, away from any draughts.

STEP 2 - Preparing and baking breadsticks

Prepare the Breadsticks by feeding a piece of dough through the rollers of the Marcato pasta machine with the adjustment knob set to 0.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and lastly, to 3. Cut the pasta sheet into pieces about 25 cm long
Place the pasta sheet on a surface dusted with flour and cut it into equal strips with the Pastawheel accessory. Alternatively, you can use the lasagnette accessory of the pasta machine.
Place the breadsticks on a tray and add the seasonings and olive oil.
Pre-heat the oven to 220°C and bake the breadsticks for 15 minutes, until they turn golden brown.


  • The yeast must never be dissolved with salt, whereas sugar helps the leavening process;
  • leavening in winter can be helped by leaving the dough to rise near a source of heat;
  • use carbonated water for the dough as the mineral salts that it contains will improve the result;
  • pizza needs to bake for 20 minutes in household ovens. Let it cook for the first 15 minutes with just the tomatoes. At the end of the cooking time, add the mozzarella and the other ingredients; then put it back in the oven to finish cooking.