Capellini, also known as "angel hair" pasta, are a variety of thin and long noodles originating from Italy. Their history dates back several centuries and is closely linked to the evolution of Italian cuisine.

The exact origins of capellini are not clearly defined, but it is believed that they emerged in Italy during the Renaissance. These thin pasta noodles were designed to offer a lighter and more delicate alternative to thicker, more robust pasta varieties.

Traditionally, capellini were handcrafted by stretching and rolling the dough very thinly, then cutting it into fine strips. This artisanal technique required considerable skill and patience.

Over time, capellini became popular throughout Italy due to their fine and delicate texture, as well as their ability to absorb light sauces and subtle flavors. They became an essential element of Italian cuisine, appreciated for their versatility and their ability to accompany a wide variety of dishes.

Try these pasta noodles with a recipe for Fusilli with zucchini, garlic, and lemon.

Cooking time: 12-13 minutes

Other suggestions:

Capellini with Pesto: A deliciously fragrant dish where capellini noodles are coated in a homemade pesto sauce. To prepare the pesto, blend fresh basil, pine nuts, garlic, grated parmesan cheese, and olive oil until smooth. Mix the pesto sauce with cooked capellini and serve with additional parmesan shavings.

Capellini with Seafood: This recipe is perfect for showcasing the delicacy of capellini with fresh seafood. Sauté a variety of seafood (shrimp, mussels, clams) in garlic and olive oil. Add halved cherry tomatoes, white wine, and fresh parsley. Simmer until the seafood is cooked, then serve over cooked capellini al dente.

Capellini with Lemon and Ricotta: A light and refreshing recipe where capellini is paired with a creamy lemon and ricotta sauce. Mix freshly squeezed lemon juice, lemon zest, ricotta cheese, garlic, and fresh basil in a bowl. Season with salt and pepper, then mix the sauce with cooked capellini before serving.

Benedetto Cavalieri is a pasta legend!

Since 1918, four generations have succeeded at the helm of the family business.

Located in Puglia, not far from Lecce, Benedetto Cavalieri perpetuates unparalleled craftsmanship in making durum wheat pasta with incomparable crunch.

Some say that Benedetto Cavalieri pasta is the Pope's favorite pasta at the Vatican! The variety of wheat used and the terroir of Puglia certainly explain this difference.

Everything is done according to a process that allows the dough to flourish without being "brutalized" in the molds. Slow drying at low temperature guarantees impeccable cooking hold.

Until now, their pasta was almost impossible to find in France...

Origin: Italy

Quantity: 500g