Capunti, an underrated, rarely mentioned pasta

I had never heard of this pasta before, and I thought I'd encountered a hundred pastas in my time. Clearly, I was missing this one, and many more shapes that exist.

I don't think anyone can quite know of all the pastas that exist. There's an abundance, and you can even be a creator, if you so wished. Making a new shape, can definitely come out of anyone's kitchen, with creativity, but this one is a particularly unique shape. It resembles an open pea pod. What you see in the store bought versions, are way more intricate looking than homemade versions, as you're simply using your three fingers to create the indentations, unlike factory made versions, which include fancy patterns. Nonetheless, it is a shape that soaks up flavor, and holds sauces well, due to the dips and crevasses that it entails. It makes for a creamy, dreamy pasta, no matter what sauce goes with it. Dreaminess is all that matters at the end of the day. It is swoon-worthy when you take that first bite.

What is more unique about this pasta, as I have discussed in my previous pasta post, is that this is the specific type of short hand pasta shape that does not require any eggs, and is purely a semolina and water based dough recipe. Semolina has less elasticity than all purpose or type 00 flours. This consistency makes sure that short hand or shaped pastas, such as penne and capunti, do not lose their shape whilst being cooked. I’ve learnt the basic understanding and techniques thanks to a couple of pasta makers I follow and feel inspired by. For capunti in particular, thanks goes to Pasta Social Club, who I love! Making homemade pasta is an instinctual exercise in cooking, and it's a method that only gets stronger with practice. I don't want to overlap too much between the posts, but pasta dough, like many forms of doughs, is versatile. Its versatility is what you become more and more comfortable with over time. From mixing in, to mastering the technique of folding in from the sides, and gradually understanding how to be less messy (never not messy, but certainly a little less than your first time), you will also understand touch better.

What should your prepared dough feel like, before the resting period? It is a great question for anyone in the kitchen. It can be said for anything you may be making, or cooking, and essentially it comes down to logic, and senses. Some need very methodical, precise steps to cook, and that's where it ends for them. However; you need to use and trust your senses too. A recipe is a guide, and it shouldn't be left to only follow that precisely, to assume all will go according to plan. You can sometimes eliminate or add more of something to improve the recipe. Chefs cook to their taste, and yours may not always align. With pasta dough, the pre-resting dough will be extremely different to your post-resting dough. With an egg based pasta, the post-resting will be tremendously softer and more buttery in texture, whereas it starts off feeling more tough. With a semolina based dough, it is a little different, as there is no egg, but it is still just as important to let the dough rest and let the gluten activate. Your senses are crucial to you. We don't give enough gratitude or thanks to them. This is what will give you great pasta.

Every pasta batch is different. No matter how many times you repeat your practice. Your judgement and senses are the best place to start, if something feels off, or too sticky, too dry perhaps. We tend to get nervous, or shy away when things don't go smoothly or feel right in the kitchen. With pasta dough, time is key, and kneading is an important step, therefore, make sure you trust your gut, and take note of the feel and texture of your dough along the way. This will allow you to take the next measures accurately. This may be some water on your palms to knead with, or more flour to remove stickiness. Your dough should neither be dry, or sticky. You should be able to leave a finger imprint, and that is your marker of perfection.

Capunti comes from Puglia, Italy. I have mentioned before that the history of pasta is difficult, and controversial. Its origins may hail from many corners of the world, and its true forms are still unclear, but it is one of the most accessible foods. That is some feat. There are many of those, and I have covered a few, but pasta is something every nation has or adopted into their cuisine, be it from noodles, to spaetzle, to orzo, to pierogi and dumplings alike. We have even adopted pasta dishes, and combined yoghurt based sauces as our adaptation in the Middle East. The word pasta translates to paste, which is thought to be a reference to the dough, according to PBS' The History Kitchen account. Pasta references traditional Italian cooking, which differentiates from other types of noodles and doughs from around the world. It is thought that Marco Polo brought it to Italy from China during the 13th century. In his book, The Travels of Marco Polo, he briefly mentions his introduction to a type of flour, which is thought that the Chinese created a similar meal to barley flour. This barley like meal was used to make several pasta-like dishes, one of which closely resembles lasagna, described as lagana in his book. Polo's original text no longer exists, and the book is based upon accounts and retellings written by someone he was imprisoned with. To begin with, who knows if Polo's texts are true, or if he had passed on his stories to his cellmate from other explorers? There is great controversy and debate with Polo to begin with. Another unclear fact is that pasta was already gaining popularity in parts of Italy during the 13th century, according to some accounts, so it seems unlikely that Polo was the first to introduce it.

How it was brought to Italy may remain an unsolved mystery; historians will surely have accounts and close enough proof, but it will never be exact. There is not yet enough that exists to confirm its true whereabouts and introduction. We have a loose history, and every nations cuisines to explore and savor. History is unique. It is also based upon retellings of stories passed down to someone else to transcribe, and often we can question the truths behind them. One thing remains clear, pasta is associated with Italian cuisine, and the shapes and forms of it have evolved into something that provokes our senses and desires.

We rely on pasta a lot more than we think. Store bought pasta and easy sauces to conjure up are what we turn to often when in doubt, or in need of a quick fix. It suits the busy or slow lifestyle, depending on how you look at it. It has a long, debatable history, but it never loses sight of the comfort and joy that it brings to you on a plate. People dream of touring Italy for pasta and pizza, and that will never be taken away from them. Italians can hail pasta as their own. They have done it justice, and service along the centuries, bringing you more odd and unique shapes along the way, but more importantly, it is simple when you strip everything away. I don't give too much attention to short hand shapes, like capunti, other than penne, but we need to be giving unique pasta shapes more of a platform, because they are more than just beauty. Your type of pasta shape and sauce are a more important combo than a real life combo. You shouldn't just throw whichever two together, you can, but there's also a marriage between them on purpose. From the thickness of a sauce, to the shape of the pasta. Next time, grab or make capunti, and enjoy those deep creases and dips filled with sauce. It will be a glorious eruption in your mouth.