Capunsei | Italian Breadcrumb Dumplings

These exquisite dumplings, hailing from the city of Mantova in northern Italy, are an unusual type of pasta in that they are made with breadcrumbs rather than flour. The result is a flavorful dough with a unique texture that absorbs sauce incredibly well and will keep you coming back for more!

Capunsei | Italian Breadcrumb Dumplings

When it comes to a pasta like capunsei, which packs a lot of flavor naturally in the dough, it’s best to pair it with a very simple sauce. A basic tomato sauce is always a great choice, as is a simple browned butter and sage condiment, as the following recipe includes.

A Note on Breadcrumbs

This recipe calls for fresh breadcrumbs, meaning from bread that isn’t completely stale and hard yet. Avoid dry, crunchy crumbs and look for some that are still a little soft. These can be tricky to find in a store, but you can easily make your own by blending some bread that is no more than 2 or 3 days old.

As always in Italian cuisine, avoid any added flavors or ingredients in breadcrumbs. No herbs, no garlic, no salt. Just plain bread.

Watch the Pasta Grammar video:

CAPUNSEI RECIPE

Makes: 2 servings

Cook Time: 1 ½ to 2 hours, largely unattended

For this recipe, you will need:

• 100 milliliters (a scant ½ cup) vegetable broth

• 4 tablespoons (60 grams) unsalted butter

• 100 grams (a little over a cup) fresh breadcrumbs

• 20 grams (¼ cup) grated Parmigiano-Reggiano cheese

• A pinch of grated nutmeg

• 1 large egg

• Salt

• 6 to 8 fresh sage leaves

In a small saucepan, heat the vegetable broth until it begins to simmer. Meanwhile, melt half of the butter (you can do so on the stovetop or in the microwave).

In a mixing bowl, combine the breadcrumbs with the hot broth and melted butter. Mix thoroughly until the crumbs are evenly saturated, then mix in the grated cheese and nutmeg.

Spread the breadcrumb mixture on a clean surface and crack the egg into the center. Using your hands, gradually mix and knead the egg into the crumbs. When the egg is thoroughly mixed in, gather the dough together into a ball and wrap it in plastic wrap. Let the dough rest for 1 hour.

Once the dough has rested, it’s time to shape the dumplings. Cut off a small piece of dough and shape it by hand into a torpedo shape. The finished piece should be about 3 inches (7.5 cm) long and no more than 1 inch (2.5 cm) wide in the center, with tapered pointy ends on each side. Repeat to shape all of the dough into dumplings.

Put a large pot of water on to boil and salt it generously. While the water heats, add the remaining butter and sage leaves into a large non-stick pan over low heat. Melt the butter and continue to heat on low until it begins to brown slightly, then turn off the heat.

When the water comes to a rolling boil, place the dumplings into the pot and very gently give them a stir to prevent sticking. Let the pasta boil until the dumplings float to the surface of the water, at which point they are cooked.

Turn the heat under the butter pan up to medium. Using a slotted ladle, transfer the pasta into the pan. Gently toss all together until the pasta begins to brown slightly. Serve immediately, topped with the sage leaves and any extra butter there might be in the pan.

Buon appetito!