Capunti is a unique pasta shape rooted in Southern Italy, particularly popular in the regions of Puglia and Basilicata.

Its name likely derives from the Italian "capunto," referring to a rounded or hollow shape, which suits its appearance as an elongated, open shell or "canoe" shape. Traditionally, capunti is handmade and resembles the shape of olive leaves, a nod to the olive-rich lands where it originated.

Capunti pasta is crafted from a blend of durum wheat semolina and water, giving it a robust texture ideal for holding sauces. The dough is rolled into small ovals and pressed in the center to create a slight indentation, resulting in a vessel-like shape perfect for capturing flavors.

In regional Italian cooking, capunti is often paired with hearty sauces, such as ragù or vegetables like broccoli rabe and tomatoes. It also works beautifully with rich, creamy sauces or even lighter preparations, allowing the pasta’s texture to stand out.

This Capunti from Terre dei Trulli is made with Italian bronze-drawn durum wheat semolina, slowly dried to retain its taste, nutrition, and health benefits. This makes it an excellent choice for robust sauces or rustic dishes.

Ingredients: durum wheat semolina, water.