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 excess moisture. 2. (Optional) Blend the spinach in a food processor until...
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...
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. Then, turn off the mixer. 3. Stop the mixer and let the dough rest for 30-45 minutes....
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...
Making the Filling: 1. Combine all ingredients together in a medium mixing bowl (except for the basic pasta dough) and stir together until it resembles the texture of soft-serve ice cream. Do not overmix or the filling will become too thin, but be sure and mix until...
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