Pasta Shapes 101: Capelllini
How to make traditional Capellini at home
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.