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...
Montanara

Montanara

Start by stretching the dough out flat, making sure to evenly distribute the dough into a 10-inch circle. Using a fork poke holes all over the dough.  2. Fill your deep fryer with Olitalia Frienn High Oleic Sunflower Oil and set it to 350°F.  3. Drop in your dough,...
Stuffed Neapolitan Pizza (Vesuvio)

Stuffed Neapolitan Pizza (Vesuvio)

Stretch out your larger dough using the Neapolitan stretching method on top of Caputo Semola. Make sure to remove any excess flour after stretching, as this will burn in the oven. Then stretch out the smaller dough ball the same way and place it to the side on top of...
Diavola Neapolitan Pizza

Diavola Neapolitan Pizza

Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.   2. Using a kitchen spoon, cover the base of the pizza with your Ciao Italian Whole...
Marinara Neapolitan

Marinara Neapolitan

Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.   2. Using a kitchen spoon, cover the base of the pizza with your Ciao Italian Whole...
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