Tag: Rubatà

How to make Rubatà: Piedmontese "rolled" breadsticks – Italian Cuisine

How to make Rubatà: Piedmontese "rolled" breadsticks

An idea to replace or accompany the bread. Here's how to do it, but be careful: one leads to the other!

On the table, especially when we have guests, we can replace the bread with gods breadsticks, placed in a nice cylinder-shaped basket: they give a touch of style and above all they are greedy. In fact, it is difficult to say no to breadsticks: usually one pulls the other, because they are light and crumbly.

Have you ever tried i stolen? Are the typical Piedmontese breadsticks, to be precise of Chieri, a town near Turin. Baked product, well known in Italy and exported all over the world, it fully falls into the category of Traditional Piedmontese Agri-food productsor rather those "whose processing, conservation and seasoning methods are consolidated over time and are practiced homogeneously on their territory and according to traditional rules for a period of not less than twenty-five years".

History and goodness, therefore, in a single product. But do you want to learn how to make them at home? Below you will find the recipe original, while in our gallery, we reveal some curiosity and we give you some suggestion for even tastier variations.

How to make Rubatà breadsticks


In the recipe that we propose you will add extra virgin olive oil. Here are the ingredients for about 60 breadsticks: 560 g of 00 flour, 320 g of water, 60 g of extra virgin olive oil, 20 g of brewer's yeast, 15 g of salt, 4 g of malt, semolina flour to taste.


Heat 3/4 of the available water, but without bringing it to a boil. Melt the yeast. Create a fountain of flour, add the water with yeast and oil to the center. Knead by hand until a homogeneous mixture is obtained. Add the salt and drizzle the remaining water, continue to knead. When the dough is smooth, brush it with a thin layer of oil and place it on a baking tray lined with parchment paper, covering it with plastic wrap and leaving it to rest for 20 minutes.

After this period, rework the dough and put it to rise again for about an hour. Now, cut the dough into strips 1 cm – 1 cm and 1/2 wide and 16 cm long, pass them again in the semolina and starting from the center, stretch them, making them roll up on themselves. Once stretched, place them apart in the pan. Meanwhile, preheat the oven to 200 ° and bake for 20 – 25 minutes. Cool the breadsticks on the oven grill and serve them crispy.

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