CHEF STEPS | GBH

You don’t have to travel to Sardinia to get a taste of lorighittas. These delicate twists on homemade Italian cuisine are well worth the hard work—you can roll them at home with just a handful of ingredients and a little bit of patience. Jason Stoneburner, Seattle pasta expert extraordinaire, shows us the way.

CHEF STEPS

Some of the world’s best treats come in small packages, and culurgiones, the traditional Sardinian stuffed pasta, are no exception. They’re easy enough to make at home any night of the week yet fancy enough to delight your loved ones. Traditionally filled with mashed potatoes and mint, they can also be stuffed to the brim with squash, sweet potato, or anything else that might delight you.

CHEF STEPS

Capunti are a favorite of our friend Jason Stoneburner, chef/owner/namesake of Stoneburner, 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.