Some Sundays I wake up and know exactly what type of pasta I want to make. Other times it takes a strong coffee and a rummage through the fridge. This weekend though my inspiration had run dry. Life’s been busy and days have been long. I’ve just been trying to get up that great big hill of hope for a destination. It’s time for a little healing nostalgia. This week we’re serving up 90s print triangoli.

Pasta that looks like beans! This week’s capunti are made with a classic flour and water dough; no pasta sheets, no filling, just hand-shaped pods of goodness. You might remember that way back we made casarecce and pici with similar doughs. Like them, the lack of egg in our capunti makes for a creamy, smooth texture. Poke a few little hollows in the middle to catch the sauce, and you’ve got a simple and tasty little pasta.