Capellini

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Capellini (Italian for "little hairs") is a very thin variety of pasta. Like spaghetti, it is rod-shaped, in the form of long strands. Capellini is often referred to as "angel hair pasta" due to its delicate, fine texture.

Description

Capellini is one of the thinnest types of pasta, with a diameter between 0.85 and 0.92 millimeters. It is typically sold in bundles or nests and is known for its quick cooking time, usually around 2-3 minutes in boiling water. The thinness of capellini makes it ideal for light sauces and broths, as it can easily be overwhelmed by heavier, thicker sauces.

Culinary Uses

Capellini is commonly used in Italian cuisine and pairs well with simple, light sauces such as olive oil, garlic, and tomato-based sauces. It is also frequently used in soups and salads. Due to its delicate nature, capellini is often served with seafood or vegetables to complement its light texture.

Preparation

To prepare capellini, it is typically boiled in salted water for a very short period, usually 2-3 minutes. It is important to avoid overcooking, as the thin strands can become mushy. After boiling, the pasta is usually drained and then tossed with the desired sauce or ingredients.

Variations

There are several variations of capellini, including:

• Capelli d'angelo: Also known as angel hair pasta, it is slightly thinner than standard capellini.
• Capellini rigati: A ridged version of capellini that helps the pasta hold onto sauces better.

History

Capellini has its origins in Italy, where it has been a staple in traditional Italian cooking for centuries. The name "capellini" is derived from the Italian word "capello," meaning "hair," reflecting the pasta's fine, hair-like strands.

See Also

• Spaghetti
• Pasta
• Italian cuisine
• List of pasta