Capellini
Capellini are very thin strands of long pasta suited to simple sauces or light broth.
- Shape
- Very thin long strands
- Try with
- Butter and sage or light broth
Make the sauce before the water boils
Capellini cook quickly enough that preparing a sauce after draining is a poor plan. Have the sauce, serving bowls and colander ready first. De Cecco Capellini n° 9 have a stated cooking time of two minutes; Barilla Capellini in Canada list three. Use the instructions on your own packet rather than transferring a spaghetti timer to these fine strands.
Lower the pasta into boiling water and separate it gently as it softens. Taste near the packet’s stated time, then move it promptly to the sauce. Our practical suggestion is to keep the final tossing brief: the aim is to coat the strands, not give them a second long cooking.
Light sauces that reach every strand
Butter and sage, a light tomato sauce or a clear broth leave room for the fine strands. A seafood sauce is another good direction: aim for a fluid coating rather than large pieces that remain on the plate while the pasta winds around your fork. For a simple first plate, try butter, sage and grated cheese, with the seasoning ready before you cook the pasta.
Check the shape and the packet
Look for capellini; some packs also use the English name angel hair. Pasta numbering belongs to the manufacturer, so n° 1 and n° 9 can both describe this fine format. Check the cooking instructions and ingredients when changing brands. Standard durum-wheat capellini contain wheat; their delicate appearance does not indicate a gluten-free product.
Questions worth asking
Can I use them in soup?
Yes, a light broth suits this format. Plan the cooking so the pasta is ready when you serve the bowls, rather than leaving the cooked strands waiting while you finish the rest of the meal.
