Capunti

Capunti are a fresh pasta from Apulia and Basilicata made from durum wheat semolina and water. They resemble cavatelli but are longer; besides homemade fresh pasta, dry durum wheat versions of this shape are also sold.

Each piece is about 4–6 cm long: an elongated groove with curled edges and several finger-pressed hollows inside. The shape is often compared to an open, empty pea pod.

Capunti are a traditional homemade pasta of southern Italy, above all Apulia and Basilicata, where they are made for feast days alongside cavatelli and orecchiette. Local name variants exist, such as capuntini.

The dough is made from finely milled durum wheat semolina and warm water, without eggs. It is rolled into a rope as thick as a finger, cut into pieces, and each is dragged across the board with two to four fingers to form the groove. Cavatelli are made with one or two fingers, which is why they are shorter.

Fresh capunti cook in about 6–10 minutes, dry ones usually in 12–15 minutes. The firm dough stays springy and the groove collects the sauce.

Capunti are served with meat ragù, sausage, mushrooms, turnip tops (cime di rapa) and vegetables, or with tomato sauce and grated hard cheese. Olive oil and garlic are common additions.

When buying dry capunti, check that the ingredients are semolina and water and that the surface is rough and matt. Fresh ones should be dusted with semolina and not stick together.