Capunti vs Strascinati
Capunti is long cavatelli dragged with three fingers, like an open pea pod. Strascinati is disc of dough dragged across the board with the fingers, larger and flatter than orecchiette.
Side by side, to scale
10 mmCapunti: 35 to 50 mm by 8 to 12 mm
Strascinati: 30 to 50 mm by 20 to 30 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Hand-formed | Hand-formed |
|---|---|---|
| Region | Puglia | Basilicata |
| Section | Long cavatelli dragged with three fingers, like an open pea pod | Disc of dough dragged across the board with the fingers, larger and flatter than orecchiette |
| Length | 35 to 50 mm | 30 to 50 mm |
| Width or diameter | 8 to 12 mm | 20 to 30 mm |
| Wall or thickness | not measured | 2 to 3 mm |
| Surface | Rough | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 6 to 10 min | 6 to 10 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Pairs with | Cime di rapa, Sausage ragu, Pasta e fagioli, Pomodoro | Sausage ragu, Meat ragu, Pomodoro, Ricotta |
Capunti
Three hollows in a chewy piece, so it carries greens, beans, and a sausage sauce.
Strascinati
Rough, thick, and open, so they take a sausage ragu, fried crumbs and dried peppers, or a tomato with ricotta.
Can you swap them?
Not a natural swap. They share 2 sauces: Sausage ragu, Pomodoro.
Only capunti: Cime di rapa, Pasta e fagioli.
Only strascinati: Meat ragu, Ricotta.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.