by alexandra@orlandofoods.com | Jan 31, 2025
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...
by alexandra@orlandofoods.com | Feb 27, 2024
To make the pizza dough, follow our Traditional Neapolitan Pizza Recipe. 2. To make the pizza sauce, follow the Ciao Neapolitan Pizza Sauce Recipe. 3. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. 4. Transfer the...
by alexandra@orlandofoods.com | Jan 8, 2024
Preparing Spinach: Blanch spinach in boiling water for about 1 minute until wilted. Then, transfer the spinach to a bowl of ice water to stop the cooking process. Drain well and squeeze out all excess moisture. 2. (Optional) Blend the spinach in a food processor until...
by alexandra@orlandofoods.com | Jan 2, 2024
Making the Dough: 1. Place the Caputo “00” Pasta Fresca in a mound on a work surface. 2. Use the bottom of the bowl to spread the flour and make a well. 3. Pour the yolks, milk, Olitalia Extra Virgin Olive Oil, and salt into the flour well. 4. Hold a bench...
by alexandra@orlandofoods.com | Dec 29, 2023
1. Place the Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add the cold water and mix for 5 minutes on speed 1. Stop the mixer and let the dough rest for 30-45 minutes. 3. Once the dough has...
