Capellini

Capellini (also known as angel hair in the United States) is a type of pasta that is characterized by its very thin strands. It is a staple in Italian cuisine, and is often served with light sauces or in broths.

History

The origins of capellini are not well-documented, but it is believed to have been first made in the Emilia-Romagna region of Italy. The name "capellini" means "little hairs" in Italian, which describes the pasta's thin strands.

Production

Capellini is made from a dough of wheat flour and water, which is rolled out and cut into thin strands. The pasta is then dried before it is cooked. Some manufacturers also produce capellini made from whole wheat flour or other grains.

Cooking and Serving

Capellini is typically cooked in boiling water until it is al dente, which takes only a few minutes due to the pasta's thinness. It is often served with light sauces, such as pesto or olive oil, so as not to overwhelm the delicate pasta. Capellini can also be used in soups or broths.

Nutritional Information

Like other types of pasta, capellini is high in carbohydrates and low in fat. It also contains some protein and dietary fiber, especially if it is made from whole wheat flour.

See Also

• Pasta
• Italian cuisine
• Emilia-Romagna

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