Prepare breadstick dough. Freeze in an airtight container for up to 3 weeks. To serve, thaw dough. Shape and let rise. Bake in a 350 degree F oven about 20 minutes or until golden.
*Semolina flour substitution:
Instead of semolina flour, you can use 3/4 cup all-purpose flour and 1/4 cup of yellow cornmeal.