Semola Extruded Pasta

Semola Extruded Pasta

Ratio’s Based on Pack Size 1kg Caputo Semola 1,000g Semola + 300g Warm Water 5kg Caputo Semola 5,000g Semola + 1,500g Warm Water 25kg Caputo Semola 25,000g Semola + 7,500g Warm Water Weigh Caputo Semola and warm water.   2. Fit your pasta extruder with your...
Gnocchi Sorrentina

Gnocchi Sorrentina

The night before remove Lupara Smoked Buffalo Mozzarella from the water and place it in a container covered in the fridge. The following day cube the mozzarella, place them in paper towels and squeeze out any excess water.   2. Preheat your oven to 400F.  3. Prepare...
Gnocchi with Pasta Fresca

Gnocchi with Pasta Fresca

Preheat your oven to 450°F.   2. Clean and thoroughly dry the potatoes. Using a fork, pierce holes all around each potato to allow steam and moisture to escape while baking. .   3. Place your potatoes directly on your cooking rack in your oven and bake them for...
Gingersnaps

Gingersnaps

Preheat oven to 325F. 2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt. 3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs. 4. Slowly incorporate the dry...
Caputo Dumpling Dough

Caputo Dumpling Dough

In a large mixing bowl, combine Caputo “00” Pasta Fresca Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water. 2. Transfer the dough to a lightly floured surface and knead for 10-15 minutes,...
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