Fresh Capunti Pasta
You don’t need a pasta maker to craft this handmade pasta from Puglia (the heel of Italy’s boot). Instead, roll out ropes of dough, cut them into segments, and use your fingertips to create peapod-like dimples in each piece. Food stylist Veronica Spera, who shares her version of the pasta in an episode of Chefs at Home, uses both robust semolina flour (traditionally used in dried pastas) and delicate Type “OO” pasta flour (typically used in fresh pastas) to create a balance of tenderness and bite. The divots in the pasta make this shape especially good at catching sauce, so toss the pasta as shown here, with a few dollops of pesto, peas, lemon zest, and plenty of Parmigiano-Reggiano, or pair with your favorite sauce.