- 8 oz. Parmigiano-Reggiano cheese, finely grated
- 12 Tbs. (1 1⁄2 sticks) unsalted butter
- 1 egg
- 1 3⁄4 cups all-purpose flour
- 1⁄2 tsp. salt
- 1⁄4 tsp. cayenne pepper
In the bowl of a food processor fitted with the metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper and process until smooth.
Fill a cookie press with the dough according to the manufacturer's instructions and fit with the star-shaped disk. Holding the cookie press at an angle on an ungreased or Silpat-lined cookie sheet, press the trigger twice, dragging the press away to make straws 3 inches long. Space the straws 1 inch apart. To make straws the length of the cookie sheet, continually press the trigger and drag the press away, spacing the straws 1 inch apart.
Bake until the straws are light golden, 20 to 25 minutes. Transfer the straws to wire racks and let cool. Straws may be stored in an airtight container at room temperature for up to 5 days. Makes about 60 three-inch straws.