Capellini: What It Is, How to Cook It & Everything Else You Need to Know
Capellini is a type of pasta that’s similar to spaghetti but thinner. It’s also known as angel hair pasta. The word “capellini” translates to “little hairs” in English, which is a perfect description of the pasta.
In this article, I’ll tell you everything you need to know about capellini, including its history, ingredients, and cooking methods. Plus, I’ll share some of my favorite capellini recipes.
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Capellini: The Thinnest Pasta Form You’ll Ever Love
Capellini is a type of Italian pasta that is typically sold in long, thin strands. In fact, the name “capellini” translates to “little hairs” in English, which is a perfect descriptor for this fine pasta. Capellini is thinner than spaghetti and angel hair pasta, with a diameter ranging from 0.85 to 0.92 millimeters. It’s a basic and simple pasta that incorporates only a few ingredients: semolina flour and water.
How to Cook Capellini?
Capellini is a low-maintenance pasta that is easy to cook and perfect for making a quick and delicious meal. Here’s how to prepare it:
- Begin by bringing a large pot of salted water to a boil.
- Add the capellini to the pot and cook for 2-3 minutes, or according to the directions on the package.
- Drain the pasta and reserve 1/2 cup of the cooking water.
- Return the capellini to the pot and toss with your favorite ingredients, such as tomatoes, garlic, lemon, olive oil, shrimp, capers, or parmesan cheese.
- Heat a sauté pan over medium heat and add the capellini, along with a splash of the reserved cooking water.
- Toss the pasta with the other ingredients until everything is heated through and the capellini is coated in a creamy sauce.
- Season with salt, pepper, and red pepper flakes to taste.
- Serve hot and enjoy!
Capellini Recipes
Capellini is a versatile pasta that can be used in a variety of dishes, ranging from light and nutritious vegetable-based meals to creamy and indulgent pasta dishes. Here are a few capellini recipes to try:
- Capellini with Lemon and Olive Oil: Toss cooked capellini with lemon zest, lemon juice, olive oil, and parmesan cheese for a simple and refreshing dish.
- Capellini with Shrimp and Garlic: Sauté shrimp and garlic in olive oil, then toss with cooked capellini and a splash of white wine for a flavorful and satisfying meal.
- Capellini with Cauliflower and Parmesan: Roast cauliflower with garlic and parmesan cheese, then toss with cooked capellini for a delicious and nutritious vegetarian dish.
- Ina Garten’s Capellini Capricciosi: This recipe from the Barefoot Contessa incorporates cherry tomatoes, basil, and capers for a fresh and flavorful pasta dish.
Leftover Capellini
If you have leftover capellini, don’t throw it away! Here are a few ways to use up your extra pasta:
- Sautéed Capellini: Heat a sauté pan over medium heat and add the leftover capellini, along with a splash of olive oil. Toss the pasta until it’s heated through and slightly crispy, then serve as a side dish or snack.
- Capellini Frittata: Whisk together eggs, milk, and parmesan cheese, then stir in leftover capellini. Pour the mixture into a greased baking dish and bake until set for a delicious and easy breakfast or brunch dish.
- Capellini Salad: Toss leftover capellini with cherry tomatoes, cucumbers, olives, and feta cheese for a refreshing and nutritious pasta salad.
The History of Capellini: From Italy to Your Plate
Capellini, also known as angel hair pasta, is a type of pasta that is thin, delicate, and long. It is a type of pasta that is similar to spaghetti, but thinner in appearance. The word “capellini” is derived from the Italian noun “capelli,” which means “hair.” The pasta is made from durum wheat semolina flour and water, and it is a popular option for those who want a light and flavorful pasta dish.
The Differences in Shape and Thickness
Capellini is the thinnest version of pasta available, and it is sold in both fresh and dried forms. The fresh version is extremely delicate and can easily overcook, so it is important to be careful when cooking it. The dried version is a bit more durable and can be stored for a longer period of time. Both versions are easy to maintain and quick to cook, making them a popular option for busy weeknight dinners.
The Popularity of Capellini
Capellini is a popular pasta dish in Italian cuisine and is often served with a vegetarian sauce or as a side dish to a main course. It is also a popular option for those who are looking for a light and healthy pasta dish. Capellini is often used in classic Italian recipes, such as spaghetti alla puttanesca and spaghetti aglio e olio.
Making Capellini at Home
Making homemade capellini involves a pretty simple process of boiling the pasta in salted water until it is al dente. There are also variations of capellini that involve adding ingredients such as beet juice to give the pasta a colored appearance. Capellini is an affordable and delicious option for those who want to make their own pasta at home.
Best Ways to Serve Capellini
Capellini is best served with a light sauce, such as a tomato or garlic and oil sauce. It is also a great option for those who want to add some protein to their pasta dish, as it pairs well with shrimp or chicken. Capellini is a versatile pasta that can be used in a variety of dishes, making it a great option for those who want to experiment with different recipes.
How to Cook Capellini: A Delicate Dish That Takes a Bit of Care
To cook capellini, you’ll need the following:
- A large pot
- Water
- Salt
- Capellini pasta
- A variety of vegetables (optional)
- Sauce (optional)
- Butter, olive oil, garlic, lemon zest, parmesan cheese, and shrimp (optional for recipe ideas)
Preparing the Capellini
- Start by bringing a large pot of salted water to a boil. You’ll need about 4-6 quarts of water for every pound of capellini pasta.
- Add the capellini pasta to the boiling water, stirring gently to prevent it from sticking together.
- Cook the capellini for 2-3 minutes, or until it is al dente. Be careful not to overcook it, as capellini is a delicate pasta that can easily become mushy.
- When the capellini is cooked, carefully remove it from the pot using a slotted spoon or pasta fork, and place it in a large dish.
- If you’re adding vegetables or a sauce, now is the time to do so. Simply toss them with the capellini until they are well combined.
- Serve the capellini hot, garnished with fresh herbs or parmesan cheese if desired.
Recipe Ideas
Capellini is a simple pasta that can be combined with a variety of ingredients to create delicious dishes. Here are a few recipe ideas to get you started:
- Capellini with Lemon Garlic Shrimp: Sauté garlic and shallots in olive oil, then add shrimp and cook until pink. Toss with cooked capellini, lemon zest, and parmesan cheese.
- Capellini with Tomatoes and Basil: Sauté chopped tomatoes and garlic in olive oil, then toss with cooked capellini and fresh basil. Top with parmesan cheese.
- Capellini with Butter and Parmesan: Toss cooked capellini with melted butter and grated parmesan cheese. Season with salt and pepper to taste.
Tips and Tricks
Here are a few tips to help you make the perfect capellini dish:
- Be careful not to overcook the capellini, as it can become mushy and lose its delicate form.
- When adding vegetables or a sauce, be sure to toss them carefully with the capellini to avoid breaking the pasta.
- Capellini is typically sold in long, thin strands that are about 0.85-0.92 millimeters in diameter.
- Capellini is similar to angel hair pasta, but it is even thinner and more delicate.
- Capellini is a popular pasta in Italian cuisine, and it is often served with light sauces that incorporate fresh vegetables or seafood.
- Capellini is pronounced “kah-puh-LEE-nee.”
- Capellini is also known as “fine hair” pasta.
- Capellini is a low-calorie pasta that is perfect for those who are looking for a lighter dish.
- Capellini can be served hot or cold, and it is a great addition to pasta salads.
- Capellini can even be pickled for a unique and delicious version of this classic pasta dish.
Remember, capellini is a delicate dish that takes a bit of care to prepare, but the end result is well worth the effort. Whether you’re making a simple capellini dish with olive oil and garlic or a more complex recipe with shrimp and tomatoes, capellini is a versatile pasta that everyone loves. So save this article and start cooking!
Capellini FAQs: Everything You Need to Know
Capellini is a type of pasta that is extremely thin and delicate, even thinner than spaghetti. It is also known as “angel hair” pasta due to its fine, hair-like shape. Despite its thinness, capellini is pretty sturdy and doesn’t break easily when cooked properly. It is usually sold in straight, dry pieces and takes only a few minutes to cook.
What is the best way to cook capellini?
Cooking capellini involves boiling it in salted water for a short amount of time, usually around 2-3 minutes. It’s important not to overcook it, as it can become mushy and lose its delicate texture. Adding a little bit of olive oil to the water can help prevent the pasta from sticking together. Once it’s cooked, drain the pasta and toss it with your desired sauce.
What are some popular capellini dishes?
Capellini is a versatile pasta that can be served with a variety of sauces and ingredients. Some popular capellini dishes include:
- Capellini with tomato and basil sauce
- Capellini with lemon and cherry tomatoes
- Capellini with meat sauce
- Capellini with pesto sauce
- Capellini with shrimp and garlic
Is capellini a good option for vegetarians?
Yes, capellini is a great option for vegetarians as it is typically made with just flour and water, making it a simple and affordable product. It can be paired with a variety of vegetarian sauces and ingredients to make a delicious and satisfying meal.
How should capellini be stored?
Capellini should be stored in a cool, dry place in an airtight container. It’s best to use it within a few months of purchase, as it can become stale over time.
Conclusion
So there you have it- everything you need to know about capellini. It’s a delicious, versatile pasta that’s perfect for a light meal. Plus, it’s pretty easy to cook, so why not give it a try?
Plus, don’t forget to use some of the tips I’ve given you in this guide.
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
