INGREDIENTS

INSTRUCTIONS

In a food processor blend the flour, the salt, the Cheddar, and the butter
until the mixture resembles meal. With the motor running add 5 tablespoons
of the water and and blend the mixture, adding more water if necessary,
until it just forms a dough. Do not overblend the dough. Transfer the dough
to a sheet of wax paper and halve it.
In the food processor grind fine the pepperoni with the cayenne, add half
the dough, reserving the other half, chilled, and blend the mixture until
the pepperoni is just distributed throughout the dough. On the sheet of wax
paper halve the pepperoni dough and divide 1 of the halves into thirds,
reserving the other half, wrapped and chilled. Roll each third into an
8-inch rope. Repeat the rolling procedure with half of the reserved plain
cheese dough.
On a new sheet of wax paper arrange the 6 ropes side by side, alternating
the pepperoni with the plain, press them tightly together, and top them
with another sheet of wax paper. With a rolling pin flatten the ropes
between the sheets of wax paper and roll them into a 1/8-inch-thick
rectangles (about 15 by 7 inches). Transfer the dough and the wax paper to
a baking sheet and chill it for at least 1 hour or overnight. Repeat the
entire procedure with the reserved plain cheese and pepperoni doughs. The
sheets of dough may be made 1 week in advance and kept covered tightly and
chilled.
Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the
wax paper. Bake the strips in batches on greased baking sheets in the
middle of a preheated 400F. oven for 10 minutes, or until they are golden,
transferring them as they are baked to racks, and let them cool. Serve the
straws freshly baked.
Makes about 50 straws.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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