Jason Stoneburner is an expert pasta maker and chef with decades of experience. He’s the chef and partner at Stoneburner, Sunny Hill, and Stoup Brewing in Seattle.

Jason Stoneburner

Handmade pasta is a thing of art. And as with any piece of art, every type of pasta comes with its own folklore. Spaghetti comes from Sicily but may have been brought there by Arab conquest. Ravioli’s earliest mention can be found in letters from a fourteenth-century Tuscan merchant. Capunti—a short, oval pasta resembling an open peapod—comes from Puglia (the heel of Italy’s boot) and is historically made by hand with the highest-quality durum wheat.Capunti are a favorite of our friend Jason Stoneburner, chef/owner/namesake of <a href="https://www.stoneburnerseattle.com/home">Stoneburner</a>, one of Seattle’s best spots for handmade gluten-rich treats. Incredibly versatile, these little canoes can be rustic or fancy, take less than hour to make, and suit any sauce, with all the right crevices to hold on to flavor perfectly. Let Jason walk you through the steps of making this history-rich pasta in no time at all.OTHER PEOPLE’S IDEAS: A New Series from ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.

Handmade Capunti, With Jason Stoneburner