Rubatà Breadsticks are a Piedmontese specialty, specifically from Chieri, a town near Turin. The name means “fall,” “tumble,” and there are various theories about its origin. It is thought that the most plausible is the one that links it to the movement of the tool called Rabat, which was used in the fields to level the ground, as they are formed by grabbing the ends and rolling them, then dropping the breadstick onto the work surface. They were created by the court baker Antonio Brunero in 1679 for the future King Vittorio Amedeo II, who could not digest the crumb. Thus, a variant of the Ghersa, the typical baguette of the time, was made, called Ghersino, as it was thinner.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 45 Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups water
- 1 tbsp active dry yeast
- 2 tsps fine salt
- 1 tsp malt
- 3 tbsps lard
Steps
Pour the flour into a fountain shape on a work surface, add the lard, lukewarm water, yeast, malt, and start kneading. Then add the salt and knead again until you get a smooth and homogeneous dough.
Form a dough ball, place it in a floured bowl, cover it with plastic wrap, some kitchen towels, and let it rise for about two hours.
After the time has passed, the dough should have at least doubled.
Roll out the dough on a floured surface with a rolling pin; it should be about half an inch thick and about 5 inches wide. Cut strips about half an inch wide.
Now roll the strip, moving one hand upwards and the other downwards.
Place the breadsticks on the baking tray lined with parchment paper. Cover them with plastic wrap and let them rise for another half hour.
Bake at 390°F for about 15 minutes, placing the baking tray on the second rack from the top. For crispier breadsticks, use a fan oven for the last five minutes. Your breadsticks will be ready when they are golden brown.
Tips and Advice
If you want the breadsticks soft inside and crispy outside, you can bake them at 375°F for 15 minutes without using a fan oven. Of course, it depends on your taste.
If you liked the Rubatà Breadsticks recipe, try the other breadstick recipes:
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