Go to the Recipe: Handmade Capunti, With Jason Stoneburner
Can the dough be mixed with a stand mixer such as a kitchenaid?
Can the dough be stored in the refrigerator and how long?
If anyone is wondering what the wood texturing tool is and where to get one: http://www.artisanalpastatools.com/cavarola.shtml
I have one in walnut and it's great for making pasta like this! I have seen this same pasta also referred to as orechiette di prete if you happen to be at a restaurant or searching around. I have to agree with Jason on this one, this is by far my favorite type of pasta. Here is a pic of one I did for easter with braised lamb shoulder and pomegranite:
I could not find much about this. What little i did find suggests that the texture of using a mixer Will differ from that mixed by hand, but it wasn't vey clear as to the why. You could always experiment: make a small batch both ways and see the differences in texture, if there is one.
Since he is known for gluten free, I would have liked to see a version of that....
Thank you! Was searching online using lots of phrases. Should have checked here first.
Whats the longest these can go between finishing them and boiling? Are we talking immediate, several hours, or is there a way to safely store them for a day or more?
just curious of your source that he is gluten free, or do you mean he often has gluten free options on his menu
In the recipe you call for "durum" flour, but since (as noted) semolina is also made from durum...is what's called for more commonly known as "00" pasta flour?
i hope you will make some comprehensive list of videos on italian sauces. I want the sauce!
I noticed that in all 3 of these new pasta recipes none of them call for eggs at all, which i find weird. In your own fresh pasta recipe you call for eggs. Also in Serious Eats fresh pasta page they had a lot better results when using eggs vs water and even better results when using more egg yolks then whites. Do You have a reason why in these recipes water is the only liquid being used?
I think this could stand a bit of clarification also - fine durum flour seems to be a confusing field at best, and most "00" flours say they're made from soft wheat or don't say anything at all.
Do Chef Stoneburner or ChefSteps have a suggested brand?
@Marco Van Rhyn not all pasta calls for egg. There are many pasta recipes that call for eggs, but there are equally many that don't.
The instructions say to cut the pasta to 5cm but the illustrations look more like 3cm to my eye. Is there a standard to aim for?
Sauce us up!!! Would love some amazing CS sauce recipes.
I would assume that long term storage would just result in a dried pasta which would change the texture but the pasta would still work.
which kind of flour can replace the durum flour? or can i use all purpose flour?
I just bought a bag of this: https://centralmilling.com/product/organic-extra-fancy-durum-flour/
and plan to try the rustic version of these this weekend. I'll report back.
Cutting approximately 4 oz to make rope leaves another 8 oz. ?? Make more and freeze?
'00' or pasta flour works just as well.
And to finish out the thread--I heard from Chefsteps on twitter that 00 would be a good substitute, but I used the above linked flour this weekend and they were outstanding. I would say that 5cm makes for REALLY large capunti, and I liked the ones I cut closer to 3cm more. I also found the knife trick to be easier to do repeatedly, and it works fine even if you don't have a fancy board (though after I made them, I went and ordered a fancy board). Served with a lamb ragu made with roasted peppers and dried porcini (and one dried morel) and pecorino.
Just got this awesome texture by using my microplane
According to drying and storing... commonly traditional polish pastas we dry and store. is it possible to do the same with durum based recipe without eggs etc like in ours traditional recipes? noticed its more thick than regular one. thickness will not make cracking texure because of drying out? It will influence also texture after boiling? i mean the mouthfeel.
You are supposed to keep going until you've used all the dough
You probably could, but mixers are more suited to much wetter doughs. This dough is very low moisture and because of that (never tried), I think the dough hook would basically just move the dough around the bowl poking it rather than stretching and kneading. The method shown here is pretty easy and gets good results, just make sure the you're pushing the dough into the fold and rotating it 90-180 degrees after every push.
Not recommended here, but I personally let my dough rest for five minutes to hydrate a bit before kneading; just mix it enough to get it into a very rough ball then let rest in a airtight bag. Good luck!
If you freeze them in an airtight container they should last a while. Covering them airtight should allow you to store at room temperature for at least a 4 hours. I don't usually refrigerate fresh pasta, but a ton is sold in stores that way so I'm sure it would last more than a day.
Instructions now say cut to 3cm and roll to 5cm. Not sure if it said that 15 days ago
Right. Also 125 grams is just a number that goes along with their 1 yard measurement... If you cut less you just need to roll a smaller rope. This isn't rocket science. Just do what is best for you and your space.
Different region, different type(s) of pasta.
Of course I have that costume for our Frenchie.
Wow mouth watering... its very nice to know that how we can make pasta at home. Thanks ChefSteps for giving us knowledge..
jazz
I don't see how these are that different from cavatelli. They look good though.
Just made this. Really easy to make however I am not sure of the results. how is this supposed to taste after taking them out of the rolling water? My version just tasted like cooked dough. I liked it, but it was bland. Definitely needs a sauce. Just want to make sure that that's the expected result.
I just got the premium so I could read the recipe on the mushroom and sofrito sauce for this recipe but I can't find it. Can you send it to me?
We had great success making the dough in a Thermomix TM5 and forming capunti with finger method on an inverted baking sheet with perforated bottom. Not sure if I can upload video to this comment, but the shapes worked out great.
Mine were left out for most of the day. They were hard after over 10 minutes in the pot, definitely not al dente, and not pleasing. Do you need to cook them immediately?
what happened if you use whole eggs vs water?
I bought the board, did the recipe. and it sucked. (Kinda dough tasting, plumped out a lot in the water) Changed the 175 grams of water to: 4 egg yolk, and enough water to bring that up to 175 grams of total egg yolk/water I also added 2 grams salt to the flour.
Used lightly salted roiling boiling water.
Infinity better.
I was just thinking about doing an egg yolk modification for the color. Thanks for the info! Will definitely try out your method.
This isn’t your commercial pasta.
This recipe is based on southern Italian pasta, semolina and water, the texture is always different and takes a lot longer to cook!
Thanks Nicolas looking amazing, I will try my next day off
Where did you buy the board? I looked for some online but they are quite expensive (~$70)
Hi Eddie,
Where did you buy your board from? I saw a couple online but they were all ~$70 and am wondering if you found a better deal...
Looks Yammy!!
I want to try!
Try this recipe - Vegan Pasta Sauce https://oneperfectdayblog.net/pasta-sauce/
INGREDIENTS
1 medium brown onion
1 – 2 cloves of garlic
2 – 3 sticks celery
1 large carrot
1 large or 2 small zucchini (courgettes)
half a small capsicum. Green or red is fine. (This is a pepper for my US readers)
1 bottle store-bought passata sauce (see notes below).
olive oil for cooking
Delicious!
Hello. In the main ingredients section: it says semolina 170 semolina 170. One should be Durum.
Try Legoinie ;-)
