capellini or thin spaghetti
A good source of carbohydrates and B vitamins when made from durum wheat; enriched varieties provide additional iron and folic acid. Contains minimal fat and protein unless the recipe is supplemented with other ingredients.
About
Capellini, also known as capelli d'angelo ("angel's hair"), is an extruded pasta made from durum wheat semolina and water. This Italian pasta is the thinnest variety of spaghetti, typically measuring 0.85–1.0 millimeters in diameter, compared to standard spaghetti at 2 millimeters. The pasta is produced by forcing the dough through dies and then drying at controlled temperatures. Capellini has a delicate, almost brittle texture when raw and cooks to an extremely tender consistency within 4–6 minutes. The thin strands allow sauces to cling readily and cook evenly, creating a refined mouthfeel. Thin spaghetti (spaghettini) is marginally thicker at 1.4–1.6 millimeters and serves as a close functional equivalent.
Culinary Uses
Capellini is prized in Italian and contemporary cuisine for its delicate presentation and rapid cooking time. It pairs best with light, oil-based sauces such as aglio e olio or delicate seafood preparations rather than heavy cream or meat ragù, which would overpower the pasta's subtle bite. The thin strands are particularly suited to cold pasta salads and Asian-inspired applications. In Italian tradition, capellini appears in soups and broths, where its quick cooking prevents mushiness. It is also used in fusion cuisine with light Asian sauces, herb-forward preparations, and vegetable-driven dishes that benefit from the pasta's refined texture and rapid cooking properties.