Breadsticks

Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.

Pour the soft wheat flour into the mixer and add a teaspoon of salt. Start Pasta Fresca for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.
Start the Pasta Fresca 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.

When it has risen, place it back in the mixer and knead for another 3 minutes.
Remove the dough from the mixer and let it rest for 90 minutes.

insert the 'Lasagne' accessory and pass a piece of dough through the smooth rollers at position 0 on the adjustment knob.
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 number 1 and feed the pasta sheet through just once. You can make the sheet thinner by passing the sheet once for each number until the desired thickness is reached.

Cut the pasta sheet into pieces about 25 cm long.
Lay the pasta sheet on a floured surface and cut it into regular strips. As an alternative, you can use the fettuccine or pappardelle accessory.

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.