Capunti

Capunti

I was so excited to get this new book.

It has some really interesting shaped pastas it. Most are really simple to make. The recipe are just beautiful. When I first saw Capunti, they reminded me of pea pods. So when I saw the recipe using them included an ingredient that I didn't have (mushrooms), I decided that the English peas I had would go rather nicely with them (will post that recipe tomorrow).

Capunti:

1 c flour
1 c semolina flour
1T salt
2/3 c warm water

Mix flours and salt in a bowl. Create a well in the center and add warm water. Gradually gather the flours into the water until a dough ball forms. Turn dough onto counter and knead until smooth. Cover and let rest for at least 30 minutes (If not using right away, place in refrigerator. Remove from refrigerator and let come to room temperature before).  So up to this point it is just a standard semolina pasta recipe. The intersting part comes with forming the capunti.

Break off a piece of dough and roll it into a long rope about 1/2" thick. Cut dough into 2" pieces.

Firmly press your three fingers into the dough and roll it towards you.

If you have a ridged board, you can do this on it. It will give it some nice ridges. If not, they look just as pretty. I found it a little better doing this on a silpat rather than on the counter (as shown). The silpat gave a little bit of resistance.