The Capellini has a disputed origin between the territories of Genoa, Naples, and Ciociaria, due mainly to their emotive name and very light consistency. They are one of the thinnest long nest pasta formats.
Even the Capellini’s name recalls the characteristic subtlety of this format, which is recommended in the diet of children aged 9 months and up in order to accustom the little ones to adult foods.
The condiments suggested for this format are straightforward: excellent butter combinations, such as raw butter and cheese or melted butter with sage and cheese. Sauces made with eggs or fresh raw tomatoes are also delicious. Capellini is also delicious in a light white broth. In addition to broths and dry pasta, they are used in the preparation of baked pies in the Neapolitan region.
