Roasted Pumpkin Puree

Roasted Pumpkin Puree

by | Oct 1, 2024

Preheat your oven to 350°F. 2. Cut the pumpkins in half and remove all the insides, especially the seeds. 3. Drizzle Olitalia Extra Virgin Olive Oil onto the flesh side of the pumpkin halves. Then sprinkle on salt, pepper, thyme leaves, sage leaves, ground cinnamon,...
Caputo Dumpling Dough

Caputo Dumpling Dough

by | Sep 17, 2024

In a large mixing bowl, combine Caputo “00” Pasta Fresca Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water. 2. Transfer the dough to a lightly floured surface and knead for 10-15 minutes,...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

by | 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 excess moisture. 2. (Optional) Blend the spinach in a food processor until...
Lemon Garlic Aioli

Lemon Garlic Aioli

by | Dec 28, 2023

1. Using a food processor or an immersion blender with a high-walled glass, add your minced garlic and lemon juice and pulse for 10-20 seconds until there are no more chunks of garlic. 2. Add in the egg yolk and mix until you have a puree.  3. Add salt and pepper to...
Basic Pasta Dough

Basic Pasta Dough

by | Dec 21, 2023

Making the Dough: 1. Combine the Caputo “00” Pasta Fresca and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on. low speed until a ball of dough forms.  2. Continue to knead so that the dough develops elasticity, smoothness,...
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