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Capellini
Cooking time: 3 min
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Capellini are originally from the North centre and bear an evocative name, as Capellini is the Italian diminutive of delicate hair. They are also known as Capelli d'Angelo, because they recall an Angel's light and delicate hair.
Barilla, Italy's n.1 pasta, brought out the best from Capellini through the best durum-wheat and an ideal consistency.
The Shape
They appear as long golden threads of pasta, of slender width. In Italian cuisine they offer their very best, enhancing ingredients' flavour and embracing them into a seemingly fragile hug. They remain perfectly al dente when cooked in broth, where they love to dive and wind around in fantastic shapes.
Suggestions for use
Capellini prefer light sauces that do not season too heavily. Barilla suggests trying them with a very simple sauce: fresh tomatoes, oil and basil that you also find among the Barilla Sauces. Try them also with a parsley crème: a dish that can be enhanced with some grated Parmigiano Reggiano. However, by all means taste them in broth: they will give each recipe a touch of surprising flavour. Where there is Barilla, there is Italy. |
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