Salsiccia e Friarielli
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. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
Carbonara Pizza
Prepare your Caputo Americana artisanal dough. 2. Cut the rind off your guanciale and cut it into small cubes, keeping in mind that they will shrink when cooked. Make them slightly larger than your desired size. 3. Heat a sauté pan over medium heat. Once the pan is...
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...