Pear and Ricotta Dessert Pizza

Pear and Ricotta Dessert Pizza

1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and let it rest for 30 minutes.  2. Slice the pears into thin slices lengthwise until you reach the core, then flip it over and do the same...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

Making the Dough: 1. Place the Caputo “00” Pasta Fresca the bowl of a mixer and create a well. 2. Add the eggs and salt. 3. Using a paddle attachment, mix until the flour, eggs, and salt, are well combined.  4. Add the steamed and drained spinach and...
Fresh Egg Yolk Pasta Dough

Fresh Egg Yolk Pasta Dough

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...
Beet Ricotta Gnocchi

Beet Ricotta Gnocchi

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...
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