Grissini con Rosmarino e Salvia alla Palio (Palio's Rosemary and Sage Breadsticks) Recipe | Epicurious.com

"Andrea Hellrigl, the Tirolean owner and chef of New York's elegant Palio Restaurant, gave me this recipe for his famous rosemary and sage breadsticks. They are rather unusual because the dough is rolled very thin with the aid of a pasta machine. I have tried rolling them out by hand, but they come out too thick. Mr. Hellrigl suggests that the dough be refrigerated overnight for flakier, crunchier breadsticks, and he always uses a roller-type pasta machine (not an extrusion machine) with a fettuccine cutting attachment to form them. The dough is not allowed to rise at room temperature, thus it remains firm and passes easily through the machine's rollers as long as it is well floured and cold. If a machine is not available, allow the dough to come to room temperature after it rests in the refrigerator overnight, and roll it out as thinly as possible. Be sure to cut the dough into very thin sticks (narrower than a pencil) to assure that they bake crisply...."