How to make Bread

Recipes
Recipes with Semolina

Home Made Bread

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PRESENTATION

Bread has always been considered a safe haven, the one that should not be missing in the pantry, because it is able to satiate and with the combination of a few ingredients it becomes a complete meal. And then, it is a gesture that requires slowness, waiting time, patience that forces us to slow down the frenetic pace. Making bread is a bit therapeutic!
To make a delicious bread, La Molisana offers a healthy and nutrient-rich re-milled durum wheat semolina, obtained only from Italian wheat grown in the Central-Southern regions and ground exclusively in our mill since 1910. What characterizes our product is it what makes it unique is the shelling of durum wheat, according to the traditional stone method, which purifies the grain with care and respect. The result is a golden semolina, with an absolutely natural taste and high safety standards, with an unmistakable fragrance of wheat and an excellent protein content, excellent for having fun in the kitchen with sweets, pizza, bread and desserts.

If you like to experiment, try the dough with wholemeal durum wheat semolina.

INGREDIENTS

  • 1000 g Double Milled Durum Wheat Semolina
  • 700 g of Water
  • 30 g Extra Virgin Olive Oil
  • 25 g Salt
  • 15 g Brewer’s Yeast

In this recipe we use:
DOUBLE MILLED DURUM WHEAT SEMOLINA

How to prepare bread

1

Pour into a large bowl 1000g of double milled durum wheat semolina, 550g of water in which we have previously dissolved 15g of brewer’s yeast.

2

Dissolve 25g of salt in 150g of water in another container and add to the semolina mixture, adding 30g of extra virgin olive oil. Knead with your hands to mix the ingredients.

3

Transfer the dough to a work table, sprinkled with re-milled semolina and continue to knead until a homogeneous and elastic dough is obtained.
Leave on the table to rest for 10 minutes.

4

Resume the dough, cut it into two portions and knead until you get 2 smooth and compact loaves.

5

Place the loaves on a baking sheet, make incisions on the back of the dough and leave to rest for 2 hours covered with a cloth.

6

Bake for 10-15 min at 250°C.

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How to make Pizza

Recipes
Recipes with Semolina

How to make Pizza

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PRESENTATION

It is synonymous with Italy, it has the Italian flag incorporated, it is economic, democratic and versatile, in short, it is the antechamber of paradise. It’s the pizza!
A pleasure that we would like to give ourselves more often during the week, but which, in order to save the figure and digestion, is destined to cheer especially the weekend.
La Molisana has put its centuries-old expertise on durum wheat to good use and created a re-milled semolina perfect for a digestible, nutritious and satiating pizza.
Our Durum Wheat Semolina for Pizza rich in proteins, with high hydration capacity is ideal for long leavening. During the leavening, a tightly meshed gluten network forms, which allow the dough to increase in volume, remaining compact, homogeneous and easy to work with. The result is a crunchy pizza, with a large honeycomb, easy to digest and with the unmistakable fragrance of wheat. To try!

INGREDIENTS

  • 1000g Durum Wheat Semolina for Pizza
  • 700g Water
  • 30 g Extra Virgin Olive Oil
  • 25 g Salt
  • 15g Brewer’s Yeast

In this recipe we use:
DURUM WHEAT SEMOLINA FOR PIZZA

How to prepare pizza dough

1

Pour into a large bowl 1000g of Durum Wheat Semolina for Pizza, 550g of water in which we have previously dissolved 15g of brewer’s yeast and work for 5/6 minutes until the dough is compact and homogeneous.

2

Dissolve 25g of salt in 150g of water in another container and add to the semolina mixture, adding 30g of extra virgin olive oil. Knead with your hands to mix the ingredients.

3

Transfer the dough to a work table dusted with re-milled semolina and continue to knead until a homogeneous and elastic dough is obtained.

4

Leave on the table to rest for 10 minutes;
Resume the dough, cut it into two portions and knead until you get 2 smooth and compact loaves;
Leave the loaves on the table to rest for 2 hours covered with a cloth.

5

Take the loaves back and work them with your hands before placing them on the baking sheet;
Add tomato puree, diced mozzarella, a few basil leaves and finally a little extra virgin olive oil.

6

Bake for 10 – 15 min at 250°C.

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How to make Fresh Pasta

Recipes
Recipes with Semolina

How to make Fresh Pasta

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PRESENTATION

Homemade pasta is a gesture of love. Choose and weigh the ingredients carefully, find the right place and time to work with peace of mind, arm yourself with patience to rearrange. An art and a commitment.
La Molisana offers the fragrant durum wheat semolina, ground in our mill, as an ally for an excellent result. The 100% Italian wheat and the delicate sanitizing process of stone hulling favor a healthy and nutrient-rich product. The high protein content ensures a firm and compact dough, pleasant to work with. Tagliatelle, fettuccine, pappardelle, tenacious and tasty gnocchi. Few steps, great result for a homemade durum wheat semolina pasta to perfection!

For those who love a semolina with a smaller grain size, the Remilled Durum Wheat Semolina is absolutely recommended, made with 100% Italian wheat, with a golden yellow color and an intense aroma, perfect for bread, desserts and rustic dishes.

INGREDIENTS

  • 500 g Durum Wheat Semolina
  • 250 g Water
  • Salt to taste.

In this recipe we use:
DURUM WHEAT SEMOLINA

How to prepare fresh pasta

1

Collect 500g of La Molisana durum wheat semolina in a glass bowl.
Dissolve a pinch of salt in a separate bowl with 250g of water.

2

Pour the water with salt over the durum wheat semolina and knead with your hands until you get a compact dough.

3

Place the dough on a cutting board, sprinkle with a little wheat semolina and cover with a cotton cloth, leaving it to rest for 10 minutes.

4

Resume the dough, refresh it with a sprinkle of durum wheat semolina and roll it out with a rolling pin until you get a smooth sheet.

5

Divide the pastry in two. Roll each of the two sheets and cut into slices to obtain many strips of long pasta such as tagliatelle or fettuccine, depending on the thickness and length.

6

Place the pasta thus obtained on a tray covered with a cloth, waiting for the water to boil.
Pour the pasta into the salted water and cook for a few minutes, as long as it rises to the surface.
Drain carefully and season to taste.

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