Pugliese pasta

Method

1. Put the flours on a board and make a well in the centre. Add half the water and, with your hands, incorporate the flour into the water, always scraping more flour into the mix. Slowly add the remaining water and continue to combine the ingredients. If the dough is too dry add an extra tablespoon of water at a time until the dough is soft. Continue to knead for 5 minutes. Cover the dough and allow it to rest in a warm, non-draughty place for 30 minutes.
2. Now shape your pasta dough as you would like (see note).
3. Another popular pasta shape is fricelli, which is made by using a thin wire with small grooves. The stretcher wire part of an umbrella is perfect for this or you can use a wooden skewer as an alternative. Make a long rope of dough the same as for cavatelli, then cut the rope into 1.5 cm pieces. Roll the pieces in a little flour. Place the wire or skewer onto a piece of the dough and roll it back and forth, gently pressing down, using both hands on the work surface. Slip the wire or skewer out once the shape is formed around it.
4. Capunti is made the same way as fricelli. The only difference is you spear the pasta pieces with the wire, roll the pasta piece between your hands and then slip out the wire.
5. Once the pasta is made, place it on a wooden board and leave it to dry at room temperature for approximately 4–5 hours. If you are not using the pasta the same day, place it in one layer on a tray and freeze it. When frozen, place the pasta in a bag and store in the freezer for up to 3 months.
6. Your pasta is now ready to cook in boiling salted water until al dente. Top with the sauce of your choice.