Instructions: Combine flour, salt and butter in bowl of electric mixer. Mix on low speed until butter breaks up slightly, about 1 minute. Add water and mix until dough just comes together (do not overmix; butter should be in visible pieces). Gather dough into a rectangle and place on a lightly floured surface. With lightly floured rolling pin, roll into a 12-by-7-inch rectangle. Fold into thirds lengthwise, like folding a letter, give dough a quarter turn to the right, sprinkle lightly with flour and roll out again. Fold and roll two more times. (The dough will be crumbly at the beginning but will come together.) Wrap in plastic wrap and refrigerate at least 2 hours.

Let dough stand at room temperature for 10 minutes, then repeat the rolling and folding 2 more times. Re-wrap dough and chill 2 hours. (Can be made to this point and refrigerated up to 3 days in advance or frozen up to 2 months. Thaw in refrigerator overnight.)

Let dough stand at room temperature about 10 minutes. Combine the egg and water in a small bowl and beat to combine. In a second bowl, combine the Parmesan, cayenne and paprika and mix well. Line baking sheets with parchment paper and flour lightly.

On a lightly floured surface, roll dough out into a 16-by-9-inch rectangle. Brush top with the egg wash and sprinkle evenly with about half the cheese mixture. Use rolling pin or your hand to lightly press the cheese into the surface. Turn the dough over, brush with egg wash and sprinkle with remaining cheese, pressing in lightly. Trim the edges of the dough to even up, using a long, sharp knife or pizza cutter. Cut dough in half, then cut each half into 3/4-inch-wide strips. Pick up a strip with both hands and gently stretch and twist. Place on lined baking sheets. Place in refrigerator or freezer and chill until firm. (Can be made to this point and frozen.)

When ready to bake, preheat oven to 425 degrees.

Bake straws in preheated oven 12 minutes, until puffed. Turn baking sheets, reduce oven to 325 degrees and bake 15 to 18 minutes, until lightly brown. Remove from oven and cool 2 or 3 minutes. Remove with a spatula. Serve within 1 hour. Can bake in advance and re-crisp in oven shortly before serving.

Makes about 3 dozen.

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