Pasta Shapes 101: Capellini
Capellini, often referred to as angel hair pasta, is a delicate and fine pasta variety that holds a cherished place in Italian cuisine. This thin pasta, known for its resemblance to fine hair, has a rich history, versatile nature, and a range of delicious pairings that make it a favorite among pasta enthusiasts.
History and Heritage
Capellini, derived from the Italian word “capello” meaning hair, is believed to have originated in Southern Italy, particularly in Naples, where pasta-making traditions run deep. Its creation likely evolved from the ancient art of hand-stretching dough to create thin strands of pasta. Capellini is considered a type of long pasta, distinct for its fine texture and delicate appearance.
Development and Variants
Capellini is traditionally made from durum wheat semolina and water, similar to other pasta varieties. The dough is rolled into thin sheets and then cut into fine strands, setting it apart from thicker pasta shapes like spaghetti or fettuccine. Variants of capellini can be found across Italy, with slight regional variations in thickness and texture.
Sauces for Capellini
Capellini pairs beautifully with light, delicate sauces that cling to its fine strands without overpowering them. Some classic pairings include:
- Aglio e Olio: A simple sauce made with garlic, olive oil, and red pepper flakes, perfect for highlighting the delicate texture of capellini.
- Pesto: Basil pesto or other herb-based pestos add fresh flavors to capellini.
- Marinara: A classic tomato-based sauce with herbs and spices.
- Seafood Sauces: Capellini is often paired with seafood sauces featuring shrimp, clams, or scallops.
Pasta Shapes 101: Capelllini
Ingredients
- 300 gram Semolina Flour Durum Wheat
- 150 ml Water filtered or bottled
- 1 pinch Sea Salt optional
Instructions
- On a clean work surface, pour the semolina flour and create a well in the center.
- Gradually add water to the well while incorporating the flour with your fingers.
- Knead the dough until smooth and elastic, about 10-15 minutes. Add more flour or water as needed to achieve the right consistency.
- Cover the dough with a damp cloth or wrap it airtight in cling film, and let it rest for 30 minutes.
- Divide the dough into small portions and roll each portion into thin sheets using a pasta machine or rolling pin.
- Dust the sheets with flour and fold them into a compact roll.
- Use a sharp knife or pasta machine to cut the rolled dough into fine strands of Capellini.
- Unravel the strands and carefully separate them to prevent sticking.
- Bring a large pot of salted water to a boil and cook the Capellini for 1-2 minutes, or until al dente.
- Drain the pasta and toss with your favorite sauce. Serve immediately.