Classic Quick Sticks With Variations

INGREDIENTS

INSTRUCTIONS

Heat the oven to 350 degrees.  In the bowl of a food processor, pulse
the flour, the salt, and the  baking powder to combine. Add the
shortening, and pulse until the  mixture resembles coarse meal. With
the machine running, gradually  add between 1/2 and 3/4 cup ice water
until the dough comes together,  about 1 minute.  Transfer the dough to
a lightly floured surface. Form the dough into a  smooth rectangle,
about 4 by 6 inches, with your fingers. Then roll  out the dough into
an 8- by 10-inch sheet, 1/4-inch thick. Cut the  dough lengthwise into
1/4-inch-wide strips. Using your hands, gently  roll each strip back
and forth into 16-inch-long sticks. For the  twisted version, grab each
end of the dough strip with your fingers,  and carefully stretch and
twist the strip in opposite directions.  Arrange the sticks on 2 baking
sheets, side by side but not touching.  If salting, brush each stick
lightly with olive oil, and sprinkle  with 1/2 cup sea or coarse salt,
if using. Press the ends onto the  baking sheet to keep the sticks
straight while they cook. Bake until  firm and cooked through, 14 to 18
minutes. Transfer the sticks to a  wire rack to cool. Store in an
airtight container at room temperature  for 2 to 3 days.  Makes 3
dozen.  VARIATIONS  Curry-Turmeric Quick Sticks: Pulse 1 teaspoon curry
powder and 1/2  teaspoon ground turmeric with the flour, salt, and
baking powder. Add  1/2 cup plus 1 tablespoon water for the liquid in
the same step.  Before rolling out the dough, sprinkle the work surface
with 1/2 cup  black onion seeds.  Cumin Quick Sticks: Pulse 2 teaspoons
ground cumin with the flour,  salt, and baking powder. Add 1/2 cup plus
1 tablespoon of water for  the liquid in the same step.  Cumin-Parmesan
Quick Sticks: Pulse 2 teaspoons ground cumin with the  flour, salt, and
baking powder. Add 1/2 cup plus 1 tablespoon water  for the liquid in
the same step. Sprinkle the sticks with 1/2 cup  finely grated Parmesan
cheese just after brushing them with olive oil.  VEGETABLE QUICK
STICKS: To make any of these flavored quick sticks,  simply add the
juice and the listed amount of water in place of the  1/2 to 3/4 cup of
water in the original recipe and proceed with the  recipe.  Beet Quick
Sticks: Combine 2 tablespoons beet juice from 1 small beet  with 1/2  
cup cold water.  Carrot Quick Sticks: Combine 1/4 cup carrot juice with
1/4 cup cold  water.  Parsley Quick Sticks: Strain 1/2 cup parsley
juice through a fine mesh  sieve. The resulting liquid should equal 1/4
cup. Combine the 1/4 cup  parsley juice with 1/4 cup plus 1 tablespoon
water.  Tomato Quick Sticks: Dissolve 1 1/2 tablespoons tomato paste in
1/2  cup plus 2 tablespoons water.  Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "36  breadsticks"  Per serving: 1152
Calories (kcal); 29g Total Fat; (23% calories from  fat); 26g Protein;
192g Carbohydrate; 0mg Cholesterol; 1676mg Sodium  Food Exchanges: 12
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit;  Recipe by:
Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1248
Calories From Fat: 281
Total Fat: 31.6g
Cholesterol: 0mg
Sodium: 34720.4mg
Potassium: 269.4mg
Carbohydrates: 207.1g
Fiber: 8.9g
Sugar: <1g
Protein: 28g