Stracciatella and Pesto Pasta

Stracciatella and Pesto Pasta

First, make the Fresh Pasta with Semola. 2. Then, place the basil leaves and pine nuts into a food processor and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse several times more. As you do this, scrape down the sides...
Fresh Spinach Pasta Dough

Fresh Spinach Pasta Dough

Making the Dough: 1. Place the Caputo “00” Pasta Fresca the bowl of a mixer and create a well. 2. Add the eggs and salt. 3. Using a paddle attachment, mix until the flour, eggs, and salt, are well combined.  4. Add the steamed and drained spinach and...
Fresh Egg Yolk Pasta Dough

Fresh Egg Yolk Pasta Dough

Making the Dough: 1. Place the Caputo “00” Pasta Fresca in a mound on a work surface. 2. Use the bottom of the bowl to spread the flour and make a well. 3. Pour the yolks, milk, Olitalia Extra Virgin Olive Oil, and salt into the flour well. 4. Hold a bench...
Beet Ricotta Gnocchi

Beet Ricotta Gnocchi

1. Wrap the beet in a moist paper towel and microwave on high for 5 minutes. It won’t be completely soft. Once it’s cool enough to handle, peel the beet and grate it on the medium holes of a box grater into a mixing bowl. 2. Add the ricotta, Parmigiano...
Agnolotti Pasta

Agnolotti Pasta

Making the Filling: 1. Combine all ingredients together in a medium mixing bowl (except for the basic pasta dough) and stir together until it resembles the texture of soft-serve ice cream. Do not overmix or the filling will become too thin, but be sure and mix until...
Loading...