Capellini

Capellini is a type of pasta characterized by its extremely thin strands, about 0.85 millimeters in diameter. It is one of the thinnest dried pasta shapes and is commonly referred to in the United States as angel hair pasta.

Capellini is traditionally made from durum wheat semolina and water. Some variants use only semolina flour. The dough is rolled and cut into very fine strands, then dried. Capellini has a delicate texture that cooks quickly compared with thicker pastas.

Cooking capellini requires only a short time: a boiling, salted pot, typically two to four minutes until al dente. Because of its thinness, it can overcook easily and should be watched closely. It is often stirred gently to prevent clumping.

Capellini pairs best with light, simple sauces that cling to the strands, such as olive oil with garlic, lemon, or fresh herbs, and seafood-based sauces. It is also used in clear broths and simple soups. Heavy cream sauces or chunky vegetable ragùs are generally less harmonious.

Capellini d'angelo is a common alternative name. Although similar to vermicelli, capellini is finer and cooks faster. Consumers should distinguish between drying products, as some very thin products labeled vermicelli may be comparable in thickness to capellini.

Store dried capellini in a cool, dry place. When cooked, it provides a light dish with low thickness; nutritional content is similar to other wheat-based pastas, primarily carbohydrates with small amounts of protein and trace minerals, depending on the brand.