by alexandra@orlandofoods.com | Jan 31, 2025
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...
by alexandra@orlandofoods.com | Dec 18, 2024
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...
by alexandra@orlandofoods.com | Dec 18, 2024
Preheat your oven to 450°F. 2. Clean and dry your potatoes, then using a fork, puncture holes all around the potato to allow the moisture to escape. 3. Place your potatoes directly on your cooking rack in your oven and bake them for approximately 45 minutes or...
by alexandra@orlandofoods.com | May 24, 2024
Note: This recipe uses a 9×5 loaf pan. If you are using a different pan, adjust the size of your dough sheets accordingly (i.e. for a 9×13 pyrex, make 5-9×13 lasagna sheets ). Prepare your Lemon Mint Pea Pesto and Besciamella. 2. Using our Pasta Dough...
by alexandra@orlandofoods.com | Feb 26, 2024
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. ...
