Res

active dry yeast (about 0.6 oz or 17 grams) • water (350 grams) • re-milled durum wheat flour for pizza (600 grams) • olive oil (30 grams) • salt • sugar • Tomato sauce, • Mozzarella cheese, • Cooked ham, • Basil,

re-milled semolina flour (about 400 grams) • warm water (about 200 ml) • salt • homemade tomato purée (about 1 liter) • Olive oil, • onion • Salt, to taste • Pepper, to taste • white wine (about 50 ml) • Fresh basil, • Ricotta salata cheese, as needed (or ricotta marzolina, if available)

re-milled semolina flour (about 200 grams) • warm water (about 100 grams) • For the sauce • ricotta cheese (about 80 grams) • walnuts (about 40 grams) • sun-dried tomatoes in oil, drained (about 40 grams) • grated pecorino cheese • small piece garlic • salt • Extra virgin olive oil,

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

all-purpose flour (about 200 grams) • bread flour (about 100 grams, or use more all-purpose flour) • re-milled durum wheat semolina (about 200 grams) • whole potatoes (about 150 grams) • water, room temperature (300 ml) • salt (15 grams) • dry yeast (4 grams), or 2 teaspoons fresh yeast (10 grams) • extra virgin olive oil • cherry tomatoes (about 500 grams) • black olives • Extra virgin olive oil, • Dried oregano, •

re-milled durum wheat semolina flour (about 200 grams) • eggs • tomato purée (about 400 grams) • ground beef (about 150 grams) • carrot • celery stalk • onion • Extra virgin olive oil • Grated Parmesan cheese

re-milled durum wheat semolina (about 500 grams) • warm water (about 300 ml) • active dry yeast (about 8 grams) • Extra-virgin olive oil • Salt • Salted anchovies • Taggiasca olives • Sun-dried tomatoes • Mini mozzarella balls • Arugula

re-milled semolina flour (about 125 grams) • water (350 ml) • turmeric • Salt and pepper, to taste • Nutmeg, to taste • margarine (about 40 grams) • Extra virgin olive oil, • Sage • Rosemary • Black sesame seeds

re-milled semolina flour (200 grams) • all-purpose flour (300 grams) • water, room temperature (280 ml) • instant yeast (4 grams) • Olive oil • Squid ink • tomato purée (200 ml) • anchovy fillets • Oregano • zucchini • peeled shrimp (100 grams) • Parsley •

For the dough: • type 1 flour (about 200 grams) • bread flour (about 200 grams) • re-milled durum wheat semolina (about 100 grams) • water (about 290 grams) • extra virgin olive oil (about 15 grams) • salt (about 12 grams) • fresh baker's yeast (about 8 grams) • For the emulsion: • extra virgin olive oil (about 50 grams) • water (about 30 grams) • For topping: •

For the DOUGH: • re-milled semolina flour (230 grams) • barley flour (80 grams) • salt (about 6 grams) • milk (180 grams) • extra virgin olive oil (30 grams) • For the 1st FILLING (for 3 calzones): • Greek yogurt for each calzone • cooked asparagus tips for each calzone • Grated zest of 1 lemon • To taste, black pepper • drizzle of extra virgin olive oil for each calzone •

re-milled semolina flour (about 400 grams) • water (about 400 grams) • sourdough starter discard, no older than 2 days (about 100 grams) • honey • salt • extra virgin olive oil

butter (plus a few extra pieces); • fresh sage leaves; • Salt; • Cooking water (if needed) • For the fresh raviolini pasta: • re-milled semolina flour (about 300 grams); • salt; • eggs • For the raviolini filling: • lean ground meat (about 300 grams); • sliced mortadella with pistachios (about 150 grams); • Extra virgin olive oil; •

re-milled semolina flour (about 1 kg) • lightly refined flour (about 500 grams) • dried sourdough starter • salt • sugar • potato, cooked with its cooking water • olive oil (about 60 ml) • About 1 1/4 cups water (about 300 ml), adjust for desired dough hydration

tomato purée (200 ml); • shallot; • extra-virgin olive oil; • salt; • basil leaves • re-milled semolina flour (300 grams); • salt; • eggs • lean ground meat (300 grams); • sliced mortadella with pistachios (150 grams); • extra-virgin olive oil; • shallots; •

re-milled semolina flour (about 1 kg) • lightly refined all-purpose flour (about 500 grams) • large potato • olive oil (about 60 ml) • salt • sugar • dried sourdough starter (or 2 1/4 teaspoons active dry yeast) • water, more as needed (about 500 ml)

re-milled semolina • room temperature water (about 460 ml) • liquid sourdough starter (or 5 grams fresh yeast) • diastatic malt (or 10 grams honey) • sea salt