specialty of Central and Northern Italy, capellini (literally "little hairs") is so called because it resemble the delicate hair of an infant. In Italy it is also known as capelli d’angelo (angel's hair) or capelvenere (hair of Venus), because it is so fine and elegant.
Because capellini is shaped like long golden threads, it seems to be fragile, but it keeps its length and consistency when cooked and served in hot broth. Capellini is best served with sauces, however, because it brings out the best flavor of any ingredient.
Capellini should be served with a light sauce, like a simple one made with fresh tomatoes, olive oil and basil. It can also be used in the preparation of baked pasticcios, or savory pies, where it too maintains its distinctive texture.
