The history of capellini pasta is not very well documented. What we do know is that the word "capellini" means little hair in Italian. It's believed to be a reference to how the long, stringy noodle resembles strands of human hair when it comes out of boiling water and cools down. It was common for cooks in Italy to recommend eating soup with capellini as they wanted people to have something easy on their stomachs after having eaten a more hearty meal such as meat or potatoes.

Italians traditionally eat this type of pasta during the Christmas season because it symbolizes purity and simplicity while also being an all-around healthy food choice due to its lack of heavy ingredients like cream and butter that are common in dishes like lasagna and ravioli.

Capellini is a type of Italian pasta that is a staple in Italian cuisine and looks like thin, long strands. It's very versatile and can be paired with almost any sauce or dish you're making.

The best way to cook capellini noodles is by boiling them over medium heat to medium-high heat with salt water as soon as they are done cooking, drain out all excess liquid from pasta and place in bowl with sauce before serving - don’t overcook! The perfect amount of time should be between six minutes if you're using cold water versus ten minutes when using warm water. Capellini should not be served with oil as it will prevent the noodles from sticking together.

If you're cooking a larger quantity of capellini, add plenty of salt to the water and keep stirring throughout the process so that all pasta is evenly cooked. If you are short on time or do not want to wait around for your capellini to finish boiling, place them in cold water before adding them to warm water - this method may take up two minutes more than usual but can save quite some time which is great if you have somewhere else you need to be urgently!

After the pasta is finished cooking, let it cool off for a couple of minutes before adding to your sauce. This will give you time to add plenty more spices and flavor in order to create that perfect twist! Once you have poured the sauce over top, use tongs or forks (or whatever utensil you prefer) to mix everything together and serve immediately.

Ingredients:

- Capellini pasta

- Garlic (optional)

- Olive oil

- Salt and pepper to taste

Instructions:

Cook the capellini according to package instructions. Add garlic, olive oil, salt and pepper. Mix well with tongs or fork until thoroughly coated. That's it! Your dish is done! Enjoy your quick first time pasta dish at home tonight!

It's super quick.

Easy to make at home with ingredients you can find in your kitchen.

Recipe Notes: If you don't have a package of capellini, this recipe will also work for any other type of long noodle like spaghetti. You'll want to cook it according to the manufacturer's instructions and add sauce as instructed above. This dish also works well if substituted with vegetables such as al dente broccoli florets or green beans. Happy cooking!

If you don't have garlic, this recipe will still work and be delicious. Garlic is optional.

You can also add fresh tomato, red pepper flakes, grape tomatoes, tomato sauce or meat sauce.

An additional option next time for a variation would be to add vegetables like broccoli florets or green beans when making the dish in a large skillet or large pot with vegetable broth as instructed above. You'll want to cook it according to manufacturer's instructions and then add sauce as instructed before adding salt/pepper/garlic seasoning mix at the end. The cooking time may vary depending on what type of vegetable you use so keep an eye out!

Cook pasta for a shorter amount of time to avoid overcooking and sticking together. When cooking in boiling water, start by adding the noodles into cold or near-boiling water (never add hot water as this will cause it to stick). Cook until they are barely done before draining them with tongs - timing varies based on how wide you want the noodles cooked so adjust accordingly!

Cooking the pasta with salt before boiling will season it. Cook in a big pot for more than one type of pasta and add different sauces or flavors to each bowl.

To prepare capellini, cook them as you would spaghetti (see above), but use less water so they don't get too soft. Use tongs to separate the noodles after cooking and toss them with sauce if desired.

Tips or tricks to make cooking easier: * Add some olive oil into a pan on medium low heat - this is optional because adding bacon fat is easy enough! Add some minced garlic and chopped parsley leaves. Saute for a few minutes until the vegetables are soft but not browned, then add salt, pepper and dried oregano to taste. Add chicken broth or vegetable stock (optional) if you want more liquid in your sauce.

This is a dish that's usually served as an appetizer or side in Italian restaurants. It can be served with garlic bread and you'll need some Parmesan cheese to top it off!

Remember to only cook the pasta until barely done because overcooking will cause them to stick together. These noodles may not last long enough for leftovers... so either make plenty of servings (and save out some sauce) or invite lots of friends over once they're cooked!

The best part? You probably already have all these ingredients in your fridge.

Are Capellini and Angel Hair the same?

No, they are not. Capellini and angel hair are two different types of noodles. Capellini is a thin type of pasta which can be used in both hot and cold dishes, but they're most commonly served with sauce or soup. Angel Hair (or capelli d'angelo) is also very thin, but has an uneven surface, so there are more places to catch the sauce or broth that you might serve these pastas with. They're often referred to as "long spaghetti."

Is Capellini thinner than spaghetti?

Yes, Capellini is thinner than spaghetti. It's also less chewy or dense than thicker pasta noodles like penne and farfalle which are often served with thick sauces. You can think of it as a cross between angel hair pasta and linguine in terms of thickness - but not quite as thin as angel hair!

If you want to compare the dimensions (length x width), then capellini is about three times smaller in diameter size compared to spaghetti. And at one inch wide, that means there will be more noodles per bite for those who prefer shorter strands of pasta!

Is Capellini pasta like angel hair pasta?

Capellini is thinner and more delicate than angel hair pasta. It's made with semolina flour, which gives it a chewier texture when boiled. Angel hair pasta can be cooked for the same amount of time as capellini so they are interchangeable in most recipes.

How do you cook Capellini?

The key to cooking Capellini is making sure that the pasta water is boiling before tossing it in. Add a generous amount of salt and oil. Boil for about two minutes, or until al dente (just barely cooked). Drain well and serve with your favorite sauce. For an easy meal, I like adding canned chopped tomatoes, garlic powder, oregano, basil and black pepper to my Capellini as soon as it's done cooking - perfect!