Buckwheat Grissini with Real Butter (Gluten Free)
Dough may fall apart when you first start rolling the grissini. Don't get frustrated. With some handling, they firm up and start to maintain their shape even better. Keep at them by re-rolling a few times.
Keeping to tradition, the grissino should not have a uniform shape, but more a twisted snake, bumpy from the indentations of your fingers. There will be parts which tear or have areas with some holes in them. This is okay. They will cook up crispy and durable all the same. This is another characteristic of true, handmade grissini.