Wavy Grissini

medusas hair grissini and dark night dip
Photo: Addie Juell
Prep Time:
5 mins
Total Time:
1 hr 5 mins

Made with store-bought pizza dough, and tinted black with squid ink, these crispy snake-shaped breadsticks evoke Medusa's hair. Serve alongside our Black-Tahini and Eggplant Dip for the spookiest Halloween appetizer.


  • 1 pound store-bought or homemade pizza dough, room temperature

  • ½ teaspoon squid ink

  • Extra-virgin olive oil, for bowl

  • Unbleached all-purpose flour, for dusting


  1. Preheat oven to 400 degrees. Divide dough in half; set one portion aside. In the bowl of a stand mixer fitted with the hook attachment, beat other half of dough and squid ink on medium speed until well combined. Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand 15 minutes.

  2. Transfer dough-ink mixture to a lightly floured work surface and pat into a 4-by-12-inch rectangle (a scant 1/2 inch thick). Cut off a 1/2-inch piece of dough and roll into a thin log, 12 inches long. Transfer to a baking sheet, making irregular bends in dough. Repeat with rest of inked dough, then with reserved plain dough, to fill two sheets with breadsticks, 1 inch apart.

  3. Bake until firm and crisp, about 18 minutes. Transfer to wire racks; let cool completely. Grissini can be wrapped in plastic and stored at room temperature up to 1 day; recrisp in a 400 degrees oven before serving, 5 minutes.

Cook's Notes

Squid ink is available at Italian retailers or at amazon.com. If pizza dough is frozen, be sure to let it thaw completely before using.


To bake only white grissini, omit the squid ink and skip the mixing step.

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