With an electric mixer, blend the flour, yeast, salt, peppers, garlic powder, cheese, herbs, and Tabasco well.

Switch to a dough hook and, little by little, add the water, mixing on low. Keep mixing until the dough starts pulling away from the bowl.

On a lightly floured surface, knead the dough, adding more flour if the dough is sticky.

Lightly spray the top of the dough with olive oil. Place in a container sprayed with olive oil and cover with plastic wrap. Refrigerate for 6 to 12 hours, pressing down gently on the top of the dough after the first 2 hours. If the dough more than doubles, press down on it again.

1 hour before baking, preheat the oven to 375 degrees F. Put one rack on the lowest setting and the second rack 1 level above it.

Sprinkle the counter with cornmeal. Cut the dough into 4 pieces and turn each piece into a sphere. Flatten each sphere. Cover and refrigerate all but 2 pieces of dough.

Using a pasta machine, pass the dough through on the widest setting, making the dough about 1/8 in. thick. Sprinkle the dough pieces with cornmeal. Set aside and do the same for the second piece of dough.

Run the first piece of dough through the setting for fettuccine (about ¼ in. wide). Lay the slices on the counter and toss them until they are coated with cornmeal. Lay on a baking sheet covered with parchment paper. Don’t let the pieces touch. Spray with olive oil. Sprinkle sea salt and cornmeal over the bread sticks.

Bake for 12 to 16 minutes, or until golden brown. The bread sticks should curve up from the parchment paper, but should still be flexible - not hard.

Move the bread sticks to a wire cooling rack. Let the baking trays cool completely before baking another batch.

Once all the dough is baked into bread sticks, let the oven cool completely, then place the bread sticks back in the oven on its lowest temperature setting. Bake for about 60 minutes, or until crisp.

Move the bread sticks to a wire cooling rack and cool completely before serving.