Golden, tender bread results from semolina flour, the yellow, high-protein wheat variety used to make dried pastas. I crafted a soft, savory semolina breadstick from Daniel Leader’s pane in cassetta di Altamura (p. 251, Local Breads). His recipe makes a semolina sandwich loaf, tender but sturdy enough to slice. I thought that the loaf’s texture would make a perfect soft breadstick, ideal for dipping into homemade marinara. His recipe calls for 1 1/2 cups tepid water, 1 tsp instant yeast, 3 1/4 cups fine semolina flour, 1 T granulated sugar (I reduced it to 1 tsp), and 1/4 cup extra-virgin olive oil. Mix & knead the dough for 9 minutes; allow it to rise until doubledd, then pat it gently into a rectangle approximately 1 1/2 to 2 inches thick. Sprinkle generously with finely grated parmesan; pat it lightly to help it adhere. Use a bench scraper to cut off strips of dough wide as two fingers. Lift each dough strip onto a parchment-covered baking sheet; twist each strip three or four times for a spiral effect. Place 1/2 inch to 1 inch apart. Allow to rise 30-45 minutes, then bake for 30 minutes in a preheated 375 degree oven until golden brown.