 Capelli d'angelo, front | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Main ingredients | Durum wheat |
| Variations | Capelli d'angelo |
Capellini (Italian: [kapelˈliːni]; lit. 'little hairs') is a thin variety of pasta, with a diameter ranging from 0.85 to 0.92 mm (0.033 to 0.036 in).1 It is made in the form of long, thin strands, similar to spaghetti. Capelli d'angelo (Italian: [kaˈpelli ˈdandʒelo], lit. 'angel hair'; hence, 'angel hair pasta' in English) is even thinner, with a diameter ranging from 0.78 to 0.88 mm (0.031 to 0.035 in).2 It is often sold in a nest-like shape.
Capelli d'angelo has been popular in Italy since at least the 14th century and is known for its delicate, light texture. Its thinness best suits it for soups or dishes with light sauces, such as those made with seafood or vegetables.
In the Campania region, the pasta is often served in a broth or with lentils.3
See also
See also
Media related to Capellini at Wikimedia Commons Media related to Capelli d'angelo at Wikimedia Commons
References
References
- "Capellini 9". De Cecco. Archived from the original on 20 December 2010. Retrieved 15 March 2017.
- "Capelli d'angelo 209". De Cecco. Archived from the original on 28 March 2012. Retrieved 15 March 2017.
- Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 133. ISBN 0-06-018261-X.