Semola Extruded Pasta

Semola Extruded Pasta

by | 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...
Gnocchi Sorrentina

Gnocchi Sorrentina

by | 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...
Fresh Gnocchi

Fresh Gnocchi

by | 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...
Smoky Springtime Lasagna

Smoky Springtime Lasagna

by | 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...
Creamy Pesto Pasta

Creamy Pesto Pasta

by | 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. ...
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