Capellini
An extremely thin, long dried pasta whose name means 'little hairs,' usually paper-thin in diameter. A close relative of capelli d'angelo (angel hair), capellini is one of the finest strands in the pasta family.
History & Tradition
Capellini, meaning 'little hairs,' belongs to a family of very fine pastas that includes capelli d'angelo (angel hair). As far back as the sixteenth century, in a town called Campofilone in Le Marche, maccheroncini were described as so thin they resembled angel hair. In Calabria, capelli d'angelo was once a specialty of the nuns known as the Poor Clares. These delicate strands are traditionally paired with fish and light creamy sauces, and capellini spezzati (broken capellini) is a shape in its own right.
Dough
How to Make
- Capellini are factory-made dried pasta and do not require hand-shaping.
- Boil in abundant salted water, watching carefully as they cook very quickly due to their thinness.
- Drain and toss immediately with sauce.