For example, it is delicious served in soups or broths or light, olive oil-based pasta sauces like Aglio e Olio or a simple Roasted Tomato Sauce. Their intricate thinness also means that the cooking time is heavily reduced and seeing as we want to always keep the pasta perfectly al dente, it is strongly recommended that you keep a close eye on the delicate strands as they cook!ĭue to the fragile nature of this pasta shape, it is traditionally served with lighter recipes in the sense of both taste and texture. Unlike spaghetti, both capellini and capelli d’angelo are incredibly frangible, so you will often find the dried versions packaged in tidy nests to minimise any damage. Although less common, capellini can be found in a variety of colours, often dyed with beetroot or spinach juice to add vibrancy, or squid ink to create a striking black hue. The distinction between these pasta shapes is a matter of millimetres, literally, the diameter of capellini varies from 0.85 to 0.92 millimetres whereas the diameter for capelli d’angelo varies between 0.78 to 0.88 millimetres. Capellini, meaning ‘little hairs’ is often seen as being synonymous with the pasta shape, capelli d’angelo which literally translates as ‘angel hair’. Originating some time during the Italian renaissance in northern Italy, capellini is a similar shape as the well-known spaghetti, but makes up only around a third of the latter's thickness.
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