Burnt wheat capunti pasta

Capunti is a traditional pasta format from Puglia, but with roots in Molise. Perhaps less well known than orecchiette, they will win over any palate thanks to their rustic, artisanal flavour. The version we are proposing here is made with durum wheat flour, a typical Apulian flour with rather remote origins, which is good and really intriguing, thanks to its genuine and vaguely toasted flavour


Data sheet

Number of items per pack
500 gr
durum wheat semolina 42%, whole durum wheat semolina 42%, toasted durum wheat flour 8%, water.