Semola Extruded Pasta

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...
Gnocchi Sorrentina

Gnocchi Sorrentina

The night before remove Lupara Smoked Buffalo Mozzarella from the water and place it in a container covered in the fridge. The following day cube the mozzarella, place them in paper towels and squeeze out any excess water.   2. Preheat your oven to 400F.  3. Prepare...
Gnocchi with Pasta Fresca

Gnocchi with Pasta Fresca

Preheat your oven to 450°F.   2. Clean and thoroughly dry the potatoes. Using a fork, pierce holes all around each potato to allow steam and moisture to escape while baking. .   3. Place your potatoes directly on your cooking rack in your oven and bake them for...
Creamy Pesto Pasta

Creamy Pesto Pasta

Prepare Fresh Pasta with Semola. 2. In a food processor, add basil leaves and pine nuts and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse until combined. As you do this, scrape down the sides of the food processor. ...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

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 all excess moisture. 2. (Optional) Blend the spinach in a food processor until...
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