Ahhhh, grissini. I love these crispy little breadsticks- kind of like a cracker stick! Use the breadstick recipe and, bonus, use your pasta making machine! I ended up making short versions of the grissini- about three- four inches long instead of the foot long versions. Either length works, but the longer ones seem to be more delicate.
Follow the recipe for breadsticks. Roll the dough into a rectangle as described. Then cut into five crosswise strips and cover with a cloth. Have two or more cornmeal-dusted baking sheets ready for use. Dust the dough lightly with cornmeal or semolina, top and bottom, and run one strip through the pasta machine with the rollers set at the widest opening approximately 1/4 inch. Dust again, then roll through the fettuccine noodle cutters. Place the strips on the work surface, dust once more, carefully separate the strips, and arrange the, across the width of the baking sheet, leaving enough space between the strips to allow them to pull up in the oven. Trim as necessary. Don't let the grissini hand over the ends of the pan. Bake immediately without allowing to rise.
Preheat the oven to 400 degrees. Bake until barely browned (about 10 minutes). Watch carefully so that the grissini do not burn. Turn the pans once during baking. Prepare the next baking sheet while the first one is in the oven.