CAPPELLI WHEAT FLOUR - 17,64 (500 G)

Dissolve the yeast with the sugar and a bit of lukewarm water. Make the fountain of flour and at the centre spill the dissolved yeast. Add the liquid at the flour, add the oil and spice it with some salt and start to knead. Process the dough until it is soft, smooth and elastic. Let the dough rise in a covered and lukewarm place until the volume...

For the noodles: Make a fountain eith the flour and add eggs. Process the dough until it is homogenous and elastic (about 10 minute). Let the dough rest for 15 minutes covered by some film. Process the dough again and roll it in thin loaves (if you use the machine, rolli t until number 7). Fold the dough and make noodles of about 1 cm large. Let...

On a pastry board blend the flours. Add salt, brewer’s yeast, olive oil and water. Knead the dough until it will be smooth. Let it rest covered with a wet rag in a warm place for 2 hours or so. Form the dough into 4 parts and let the buns rise for 50 minutes. Bake the buns to 200°C for 30 minutes or so.

Knead flours with some water and dry sourdough. When the dough has a certain consistency, add sat and oil and go on kneading energically to obtain a smooth dough. Let the dough rise for about one hour in the oven off with the light on. Knead the dough again and roll it with your fingers on a pan, Add cherry tomatoes, oregano, salt and put some...