Chocolate-It's What's for Dinner

So I was going to make fusilli but then got frustrated because it's pretty difficult to get a long rope of pasta even (or at least it is for me). I decided to make this other tubular pasta instead. I used the same recipe as I did for the Capunti - a standard semolina pasta. And then went rogue.  I saw in the book  (same book from Capunti post) that they made a tubular pasta using a skewer then I added a texture design using a standard gnocchi board. First roll pasta into a 1/2" rope (not so important that it's exactly even - which works for me!). Then cut into 2" pieces  Press the skewer into the 2" piece but don't press too hard. Roll away from you. Do not press too hard or the dough will stick. If it does stick, be sure to get all pasta off the skewer. You might also want to dip the skewer in flour. Roll pasta over gnocchi board for grooves.  See you end up with a tube and grooves. The grooves are great to catch the pasta sauce. Now if...

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 ...