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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.

Veronica Spera

Gallery

Kat Boytsova

Recipe Summary

active:
1 hr 30 mins
total:
2 hrs
Yield:
four 6-ounce portions (before cooking)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On the center of a large wood cutting board, make a mound of the semolina and “00” flour. Use a bench scraper to toss the two types of flour together until they are evenly combined. Use your fingertips to form a well in the pile of flour. Add the warm water to the center of the well and use a fork to incorporate the flour and water, starting at the rim of the well. Continue to incorporate flour from the base of the well. This will help retain the shape of the well and will avoid breaking the structure.

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  • Once a shaggy dough has formed, use your fingertips to press the outer edges of the pile onto the center of the pile. A more solid mass of dough will come together at this point. Once the dough has taken shape and isn't moist enough to absorb any more flour, use a bench scraper to discard any dried bits of dough and flour from the work surface. Begin kneading the dough with the lower portion of your palms until dough feels firm but not dry, 7 to 10 minutes more. If your dough is feeling a little dry, you can sprinkle a few drops of water on to your work surface as you knead. Tightly wrap the dough in plastic wrap and let rest for 30 minutes at room temperature.

  • Dust a sheet pan with a generous amount of semolina. Cut off a small portion of dough and form a rope 1/3 inch in diameter by making a sweeping motion, back and forth with your palms and fingertips as you roll the rope on your work surface.

  • Cut the rope into 2-inch pieces. Use your pointer, middle, and ring finger to drag each 2-inch piece towards you, forming three dimples. Pinch and twist the two ends of the piece to make pointed edges. Continue to shape the capunti, transferring them to the sheet pan as you form them. To cook, add them to a large pot of boiling salted water and cook until al dente, 9 to 10 minutes.

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