Smoky Springtime Lasagna

Smoky Springtime Lasagna

Note: This recipe uses a 9×5 loaf pan. If you are using a different pan, adjust the size of your dough sheets accordingly (i.e. for a 9×13 pyrex, make 5-9×13 lasagna sheets ). Prepare your Lemon Mint Pea Pesto and Besciamella. 2. Using our Pasta Dough...
Prosciutto Bread

Prosciutto Bread

Note: This recipe makes 3 breads, and can be easily scaled up or down.   Chop up all of the meats into smaller cubes, place in a stainless steel bowl, and set aside. 2. In a mixer with the dough hook attachment, add the Caputo “00” Americana Super and...
Burrata Neapolitan Pizza

Burrata Neapolitan Pizza

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...
Creamy Pesto Pasta

Creamy Pesto Pasta

First, make the Fresh Pasta with Semola. 2. Then, place the basil leaves and pine nuts into a food processor and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse several times more. As you do this, scrape down the sides...
Stracciatella and Tomato Crostini

Stracciatella and Tomato Crostini

Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside.  2. Heat the Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the tomatoes and let them sit in the pan for 2 minutes...
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