by alexandra@orlandofoods.com | Dec 21, 2023
1. Wrap the beet in a moist paper towel and microwave on high for 5 minutes. It won’t be completely soft. Once it’s cool enough to handle, peel the beet and grate it on the medium holes of a box grater into a mixing bowl. 2. Add the ricotta, Parmigiano... 
by alexandra@orlandofoods.com | Dec 21, 2023
Making the Filling: 1. Combine all ingredients together in a medium mixing bowl (except for the basic pasta dough) and stir together until it resembles the texture of soft-serve ice cream. Do not overmix or the filling will become too thin, but be sure and mix until... 
by alexandra@orlandofoods.com | Dec 21, 2023
Making the Dough: 1. Combine the Caputo “00” Pasta Fresca and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on. low speed until a ball of dough forms. 2. Continue to knead so that the dough develops elasticity, smoothness,... 
by alexandra@orlandofoods.com | Dec 20, 2023
Making the Biga: 1. Add Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast to your mixer and mix for 1 minute on speed 1. 2. Add the water and mix for a total of 5 minutes on speed 1. 3. At this point, the dough should be a shaggy and dry mass.... 
by alexandra@orlandofoods.com | Dec 20, 2023
1. Place the Caputo “00” Americana Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add 11kg of the cold water and mix for 5 minutes on speed 1. 3. Stop the mixer and let the dough rest for 30-45 minutes. 4. Add the...