This week’s pasta is a quick little dish built on pantry staples. We’ve mixed our pasta dough up with a hit of smoked paprika, turning the typically green foglie d’ulivo into a more autumnal colour (for our northern hemisphere friends). They’re served in a warming but understated brown butter sauce flavoured with garlic, saffron, fennel, pepper berries, and rosemary. One of the easiest doughs to make, turned into a forgivingly rustic pasta shape, served in the easiest of sauces.

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.

The worst kept secret of the pasta world is that for all of the incredible, complex, layered sauces out there, there is no pasta that can’t be enjoyed with just a chunk of butter and a crack of pepper. Whenever we got home especially late after school, and everyone was exhausted, it was hard to hide our delight at the suggestion of plain old pasta with butter.