Handmade pasta is a thing of art. And as with any piece of art, every type of pasta comes with its own folklore. Spaghetti comes from Sicily but may have been brought there by Arab conquest. Raviolis earliest mention can be found in letters from a fourteenth-century Tuscan merchant. Capuntia short, oval pasta resembling an open peapodcomes from Puglia (the heel of Italys boot) and is historically made by hand with the highest-quality durum wheat.
Capunti are a favorite of our friend Jason Stoneburner, chef/owner/namesake of Stoneburner, one of Seattles best spots for handmade gluten-rich treats. Incredibly versatile, these little canoes can be rustic or fancy, take less than hour to make, and suit any sauce, with all the right crevices to hold on to flavor perfectly. Let Jason walk you through the steps of making this history-rich pasta in no time at all.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.