Capellini pasta

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two white bowls filled with pasta and topped with cream cheese, basil sprinkled on top

Difficulty Level: EasyTotal Time: 30 minutesServing Size: 2-4 servingsIngredients: • 1/2 lb. capellini or other pasta • 2 tbsp. extra virgin olive oil • 3 garlic cloves, minced • 14 oz. cherry tomatoes (I used Mutti cherry tomatoes for this recipe) • 1 tsp. sugar (if using canned cherry tomatoes) • 4 tbsp. butter • 1/4 cup Parmigiano Reggiano, finely grated • 1/3 cup stracciatella • 1/2 cup basil chiffonade • Salt to taste • Basil oil to finishDirections:1. Bring a large pot of water to a…

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What are a Capellini 🔍Peculiarities of the species.
Capellini is the thinnest of all long pasta products. This pasta type is thin spaghetti, sometimes called Angel Hair (Capellini is three times thinner than regular spaghetti!).

Despite its thinness, it holds its shape ideally during cooking and when in contact with sauces. The pasta threads look pretty fragile, but Cappellini do not break when added to boiling water, hold their shape well after cooking, and look great on the plate.

Capellini is a long and skinny pasta. The approximate thickness of the pasta is 0.8 to 1 mm. A thinner version of capellini, called “capelli di angelo” (Italian: Capelli d’angelo) or Angel Hair. This type of pasta has a minimum diameter of 0.6 – 0.8 mm. Origin of Capellini Capellini comes from north-central Italy, between the territories of Genoa, Naples, and Chiocchia. In Italian, “cappellino” means hair or fine hair.

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