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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Cavatappi on burrata cream with strawberries and asparagus

Recipes

Cavatappi on burrata cream with strawberries and asparagus

Cooking time

20 minutes

Level

Easy

Serves

4

INGREDIENTS

  • Cavatappi 320g 
  • Burrata n.2
  • Strawberries 200g
  • Asparagus 200g
  • Spring onion n.1
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste

In this recipe we recommend using:
CAVATAPPI N.34

HOW TO COOK

1

With a blender mix the burrata with very little olive oil (and some tablespoons of milk if necessary) until you get a thick and uniform cream. Clean the asparagus removing the tough part and steam for about 10 minutes – it depends on size –they have to remain crunchy.

2

Cook the pasta. Brown the olive oil and the spring onion, then add asparagus cut into small pieces, salt, and cook for a few minutes. Add strawberries cut into small pieces and cook for 1 minute.

3

To prepare the dish: stir the pasta with some tablespoons of burrata cream, then with strawberries and asparagus cooked with spring onion. Cover the base of the dish with burrata cream, put the pasta in the middle and garnish with asparagus tips and a bit of pepper.

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Rigatoni with gorgonzola cheese and apple

Recipes / Recipes with Rigatoni

Rigatoni with gorgonzola cheese and apple

Cooking time

25 minutes

Level

Easy

Serves

2

INGREDIENTS

  • Rigatoni 250g
  • Spicy gorgonzola cheese 120g
  • Annurca apple n.1
  • Chopped walnuts 10g
  • Butter
  • Thyme

In this recipe we recommend using:
RIGATONI N.31

HOW TO COOK

1

Wash and cut the apple into cubes and take out the core. In a small saucepan let the butter melt and then add the apple with some thyme leaves.

2

Cook for about 10 minutes until you obtain a soft consistency. In a bowl put the gorgonzola cheese and let it melt in a bain-marie.

3

Cook the Rigatoni in abundant salted water and drain al dente. Season with the gorgonzola fondue, the apples and the chopped walnuts.

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Penne rigate with peppers, red onion and buffalo mozzarella

Recipes / Recipes with Penne

Penne rigate with peppers, red onion and buffalo mozzarella

Cooking time

1 hour

Level

Easy

Serves

4

INGREDIENTS

  • Penne Rigate 500g
  • Olive oil n.3 tablespoons
  • Peppers n.2
  • Red onion n.1
  • Buffalo mozzarella 200g
  • Dried basil n.1 teaspoon and a half
  • Dried chili pepper n.1 teaspoon
  • Colonna basil oil n.1 teaspoon
  • Basil leaves

In this recipe we recommend using:
PENNE RIGATE N.20

HOW TO COOK

1

Cook the Penne Rigate 20 in abundant salted water, drain, put in a bowl, add the olive oil and let it cool. Add the peppers cut in small pieces, the red onion cut in strips, the buffalo mozzarella cut in small pieces, the dried basil, the dried chili pepper and stir.

2

Pour everything in a baking dish, cover with tinfoil and cook in oven at 180° for 10 minutes. Remove the tinfoil and cook au gratin for 5 minutes. Finish with a drizzle of basil oil and basil leaves.

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Rigatoni with aubergines and ricotta cheese

Recipes / Recipes with Rigatoni

Rigatoni with aubergines and ricotta cheese

Cooking time

20 minutes

Level

Easy

Serves

1

INGREDIENTS

  • Rigatoni 320 gr
  • Ricotta cheese 280 gr
  • Aubergine 280gr
  • Tomato sauce 400 gr
  • Extra-virgin olive oil 20 gr
  • Basil n.4 leaves
  • Garlic n. 3
  • Salt to taste

In this recipe we recommend using:
RIGATONI N.31

HOW TO COOK

1

Brown the garlic in extra virgin olive oil in a pan, add the peeled tomatoes, salt and cook.
Peel the aubergines, cut the flesh into cubes and fry in a non-stick pan with a drizzle of oil, add salt and cook.

2

Cook the Rigatoni 31 in abundant salted water, drain them al dente and mix them with the tomato sauce, add the aubergines and the basil leaves.
Serve in dishes, adding cubes of fresh ricotta.

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Spaghetti with asparagus and fillet of grouper

Recipes / Recipes with Spaghetti

Spaghetti with asparagus and fillet of grouper

Cooking time

30 minutes

Level

Easy

Serves

2

INGREDIENTS

  • Spaghetti 320g
  • Asparagus 360g
  • Fillet of grouper 200g
  • Extra-virgin olive oil 40g
  • Green onion n.1 pz
  • Salt to taste

In this recipe we recommend using:
SPAGHETTI N.15

HOW TO COOK

1

Clean the asparagus, break them where they are still tender and wash them carefully. Cut the tips, leaving them intact and slice the stem into slices.

2

Clean the fresh onion and chop it finely.
In a pan heat the extra virgin olive oil and sauté the spring onion, adding the asparagus. Cook for about 6/8 minutes covering with a lid.

3

Meanwhile, cut the fillet of grouper into cubes and add to the pan with the asparagus. Season with salt and cook.

4

Cook the Spaghetti in plenty of salted water, drain it al dente and mix it with asparagus and grouper sauce. Serve hot.

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Spaghetto Quadrato with cuttlefish and peas

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with cuttlefish and peas

Cooking time

20 minutes

Level

Easy

Serves

4

INGREDIENTS

  • Spaghetto Quadrato 320g
  • Fresh or frozen peas 200g
  • Onion 50g
  • Candied tomatoes n.10 pz
  • Cuttlefish medium-sized n.4 pz
  • Clove of garlic from Sulmona n.1 pz
  • White wine n.1 glass
  • Lemon n.1
  • Water and ice to taste
  • Extra virgin olive oil to taste
  • Salt & White pepper to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

HOW TO COOK

1

Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.

2

Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.

3

In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.

4

Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.

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Linguine with green olives, tuna and tomato passata

Recipes

Linguine with green olives, tuna and tomato passata

Cooking time

20 minutes

Level

Easy

Serves

4

INGREDIENTS

  • Linguine 320g
  • Green olives, stoned 80g
  • Tuna in oil, drained 160g
  • Tomato puree 320g
  • Extra-virgin olive oil 20g
  • Garlic n.1 clove
  • Salt to taste

In this recipe we recommend using:
LINGUINE N.6

HOW TO COOK

1

Sauté the garlic in a frying pan with the extra-virgin olive oil. Add the drained tuna and olives and allow to simmer for a few minutes before combining it with the tomato puree. Season with salt and keep on cooking the sauce.

2

In boiling salted water cook the Linguine 6, then drain “al dente” and add to the tuna and olive sauce. Mix well and serve.

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