Begin your handmade pasta journey with this equipment-free and family-friendly recipe.
Preheat the oven to 400°F. Cut the tops off of the garlic heads crosswise to expose the cloves. Place each bulb, cut side up, on its own piece of aluminum foil. Drizzle the exposed cloves with olive oil and season with salt and pepper. Tightly wrap the bulbs individually and place on a baking sheet, cut side up. Roast until caramelized and tender, about 40 to 45 minutes. In the meantime, make the pasta dough.
To form the capunti, roll each piece back and forth between your hands while putting more pressure on the ends so they become tapered. Alternatively, place each piece horizontally on the board and roll the ends a bit thinner than the center—you’re going for the pea pod look! If the dough is sliding around on the board, coat the surface in a very small amount of water to get the friction you need. If it’s sticking to the board, dust the dough and your fingers in a little flour to get it moving.Bring a large pot of water to a boil. Finely chop a handful of parsley and mince the leaves of a couple of sprigs of rosemary. Set aside.
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