Toasted flour Grissini (Maximising flavour)
As the toasted flour pasta I started working on was a success, I started to think about other applications that would work. It's a particular flavour so I wondered what else would benefit from that hint of bitterness and more robust texture. So, I took some time to think about what a grissini would be like if the crispy texture and flavour of the cooked outside went all the way through rather than the more conventional idea of what the breadstick has become.
I started to think about the colour of the flour and how it could actually resemble a branch, and then I realized that if I snipped the grissini I would both give it a more natural look and expose more of the surface to the oven. Pairing toasted grissini with a really luscious prosciutto makes a really satisfying flavour and gives some depth to a classic combination.
Any ideas about what else we could do with toasted flour? Leave them in the comments!